
^^^^ 



-.^ -» ^,v 










* „0 





PRACTICAL 



CAPONIZING 




AND 



How TO Make Poultry Pay, 





WM. H. WIGMORE. 



PHILADELPHIA, PA. 

1886. 




Practical Caponizing 



How TO Make Poultry Pay. 



A GUIDE TO MAXAGEMSNT, 



CONTAINING DETAILS OP THE BUSINESS, CAPITAL REQUIRED, 
BEST BREEDS AND CROSSES, DISEASES, MANAGEMENT 
OF CHICKS, KEEPING POULTRY IN SMALL OR 
LARGE FLOCKS, AND OTHER VAL- 
UABLE INFORMATION. 



i^ 



WM. H. WIGMORE. 



Copyrighted 1SS6. All rights ''''^•^erve^/^^^^^Jj^jG ^jt>^ 



AUG 21 1886 



PHILADELPHIA, PA : "*- ^ 

FRANKLIN NE\VS COMPANY, 

Sole Ac/entsfor the Trade. 

No. 725 Filbert Street. (^ "V-- 

1886. 






TO THE I?.EJ^IDEI?^. 



In presenting this boolv to the reader I have drawn largely upon the 
Poultry Deparment of The Farm and Garden, which embraces contributions 
from some of the most practical poultrymen in the United States. Hence, 
I do not give the results derived by a single individual, but of a number., 
The book is not only a convenient reference and compilation, but is also a i 
condensed form of a vast amount of useful information. I have endeavored 1 
to discard theory, and present /aei« derived from experience only. I believe j 
that the reader will agree with me that in no other volume of its size can soi 
much valuable information be found at such low cost. And with this expec-j 
tation of the readers' favorable appreciation, I trust success will attend the^^ 
.fforteofall. ^^,_^^^^^ 



PRACTICAL CAPONIZING, 



VrU. Kl. 'WIG^EORE. 



The art of caponizing seems to be very little known or understood in this 
country. I therefore mean to condense' the form as practiced by the best 
and most experienced English, French, and Chinese experts, together with 
such information as I have been enabled to gather from other sources. Poul- 
terers and farmers wishing to become experts in the operation of making 
capons would do well to imiate surgeons who always try their hand on dead 
subjects before performing on the living. The operation is quite simple, and 
in France and Italy is frequently allotted to mere children. 

The advantage of capons is a much larger fowl. They grow to the size of 
a turkey, or in other words, they increase in size as a steer does to an ox. 
Their meat is sweeter and of a finer flavor, therefore it sells at a much higher 
price. They can be made useful in raising or mothering many more young 
chicks from a hen or an incubator than the hen will on account of their large 
size. They like the chicks' company, neither hens nor cocks having any use 
for them. Should they object to the young chicks, coop them uj^ in a dark 
place for a few days, then they will gladly take the chicks under their wing. 
It is a common thing in France to put a" small bell on his neck to keep the 
ohick with him, it takes the place of the hens clucking. 

On Cruelty of Caponizino. 

The operation can be performed in less than two minutes, therefore ou the 
score of cruelty there can be very little said. It is no more cruel than cas- 
trating calves, colts, lambs and pigs. Not only so, but male birds which could 
not be kept together without great danger of constant conflicts, will live in 
peace and amity, besides many more can be housed together. The former rea- 
son would of itself be sufficient to warrant the adoption of caponizing, for the 
pain sufl^ered by the bird is infinitisimal as compared with a single fight. The 
benefit, therefore, altogether outweighs any objection on the score of cruelty. 
But where there is the additional inducement of obtaining very much greater 
size in the fowls, with very little outlay, it is surprising that the plan has not 
been very largely adopted. In France capons and poulardes are very numer- 
ous indeed, even in the ordinary markets, and it is found that birds so treated 
thrive much better, fatten to a" greater extent, and as they are not so restless 
in temperament, lay on a finer quality of flesh. 



PRACTICAL CAPON rZING 



First, then, the question of profit, which in all c;)mm3rcial matters must 
have pre-eminent weight Upon this score, fowls intended for the table 
should be caponized, because the chickens so treated can thus be made the 
most of, and Avill realize for the breeder more than thev otherwise would. 
Many persons object to the giving of unnecessary pain, but there are certain 
things that may be done in which the pain is small compared with the benefit 
and caponizing we regard as one. Causing pain for mere Avantonness or 
pleasure is at all times to be strongly condemned, but as in this case, where 
the infliction of a very slight pain saves greater suffering, and is attended by 
so many benefits, there can be no legimate objection to it. But it is most im- 
portant that any one who undertakes the work should be able to perform it 
without bungling, or very much unnecessary pain will be caused. 

It is very essential that j^roper instruments should be used, and I claim that 
mine have no equal in the market. I have manufactured and operated with 
all kinds of caponizing instruments for the past twenty -five years, I therefore 
claim to know what are proper instruments. 




Chinese Instruments. 



The bevelled knife a on the forceps is for making the incision. The whale- 
bone B, with a hook at each end, is the spreader for holding the wound open. 
Hook D is for tearing the thin skin open. Tube F, with horse hair at the end i 



PRACTICAL CAPONIZING. 



is for sawing off the testicle. Spoon e is for scooping out the testicles after 
they are cut loose, also for spooning out the blood. This set, I consider, takes 
great skill to operate with. I believe very few persons have patience enough 
to learn with this set. There are numeroiis other sets on the market, some of 
which are a trifle improvement over the Chinese. 

Experts. 

There are several exjierts in my vicinity, who state that it is a common occur- 
rence for them to make ten dollars a day caponizing cockerels for poulterers 
and farmers in their neighborhood. Therefore, those having a taste for this 
line of business could turn quite a number of dollars into their pockets by be- 
coming experts, and do the caponizing for farmers within a radius of five or 
ten miles 

Capon Advance. 

I believe in a few years farmers to their great surprise, will wonder why 
they could not see the profit there is in caponized fowls; besides there 
will be capons on the bill of fare, difi^^rent tlavovs, — celery, parsley, mint, etc., 
as the canvasback duck gets its fine flavor fro)n tlie wild celery they feed upon. 
I will endeavor to enlighten my patrons from year to year' by the enlarge- 
ment and improvement in my book with facts on poultry and caponizing, as 
I have quite a stock of capons on hand of my own making, and I am giving 
them very close attention on a thoroughly business princi])al, and in my 
next year's edition, I will be able to give my readers a number of new 
points in regard to them. 

Best Breeds. 

Brahma, Cochins, Plymouth Ilocks, Wyandottes, Pominiques and 
Dorkins make fine capons. The advantage is the same witli almost every 
breed, even the common dung hill. Always select the largest breed you 
have. At present if you were to call for capon at your hotel or cafe you 
would not know whether it was a fine or common breed, unless you had 
made a study of their taste. Most anyone who has eaten capon can tell them 
by the taste as they are very tender and of fine flavor; in fiict very few hotel 
managers or caterers know themselves of what breed they are serving to 
their customers. 

Benefit to the Farmer. 

The question is often asked me would it pay a farmer to raise capons for 
his own use. Tlie following is proof that it will. If they put 100 per cent, 
more money into the poulterer's pocket, by the increase in price, and from 
30 to 50 per cent, more weight, tiie farmers table will gain the extra weight 
without any extra cost. 

Profit in Capons. 
Every farm and poultry journal and ))oultryman will acknowledge that 
capons pay well to raise. You ask the farmer why they do not raise them. 
They generally say I cannot or have not nerve enough to coponize. They 
slioiild follow the exani))le of a lady who wrote for my patent set and in- 
structions, which was as follows: 



PEACTICAL CAPONIZING. 



"Dear Sir: After receiving your patent set, I read the instructions over 
several times carefully, I operated on four dead cockerels. I then tried to 
cut a live one but could not, I took up the knife and laid it down several 
times, at last I nerved myself up to the task and after the first incision to my 
own surprise my nervousness all left me, the following two days I caponize'd 
120 cockerels, and only lost three, besides I attended to my regular house- 
work." 

I will here give you an idea of the extra profit she gets over the cockerels. 
She would have tlie 120 cockerels at 8 months old weighing 4 pounds each or 
480 pounds, and sell them for 13 cents per pound, which would net $62.40, 
but as tliey are caponized, at 8 months old they will weigh 6 pounds each 
or 720 pounds, and sell for 18 cents per pound, and will net her 129.60. You 
see this is more than 100 per cent, profit over the cockerels. 

Another fact I will refer you to in t!ie Poultry Magnet on page 85, June 
number of 1886 signed Blake, Cardington, O., who caponized 22 birds 
without losing one. They did well and averaged lOi pounds dressed. He 
sent them to the New York market, and they sold for 21 cents per pound or 
$48.50, after deducting the express charges, commission, etc. The lot netted 
him 43.75. These same birds, if not caponized, would have weighed but 7 
pounds each and sold at the same market for 15 cents ])er pound, and brought 
but $23.10, without deducting the express charges, commission, etc. 

The time is not far distant when the incubator will enable us to capon all 
the year round. 

Slips. 
Slips are partly caponized fowls, and they are not very easily told from 
the cockerels, only by their large size and the wound on their side. They 
are often as large as the full capon. The cause of their being slips comes from 
leaving some of the testicle within. This piece will grow quite large, and 
in some cases larger than ordinary, and it is filled with a watery substance. 
They are quite a nuisance to the hens, as they are constantly chasing them. 
There seems at present to be more slips on the market than full capons and 
they bring within 2 or 3 cents of the capon price. lam confident the ope- 
rator will not have a slip after operating upon a dozen birds with my set. 
Should you leave a small particle within, it is extremely easy to spoon it out 
with aid of the slot in my scoop twister. 

Feed. 
There is no diff'erence in their food from other fowls after the first few days. 
They, of course, are without food from 24 to 36 hours before being operated 
upon, therefore are very hungry. Tiiey should be fed very sparingly for the 
first day or two on scalded corn meal with a little salt, then you can give 
them more. After a week give them plenty of food ; you will find them 
very ravenous for a month or two, then they gradually ease up and eat 
considerably less. If they are confined give them some bone meal, broken 
clam and oyster shell. They should have plenty of the best water you have. 
Do not allow them to drink from dirty little ))uddles or stagnant ponds, which 
give them a bad flavor, beside causing them to die. They should be ke])t 



PRACTICAL CAPONIZING. 



separate for the first month or two, as you do not want your otlier fowls 
over-fed, Avhich would be the case if you were to satisfy the capons' appe- 
tites. Any number ( an be housed together, on account of their quiet nature, 
so long as you keep their quarters clean and healthy. 

For Market. 

For market dress them as you would a turkey, with feathers on their 
necks, wings and tail. The retailer can make them very showy by putting 
a narrow ribbon around their necks and wings, as a butcher does his prize 
beef, veal and lamb. 

Ducks. 

It is more difficult to caponize ducks than any other fowl as they are very 
compact ; their entrails filling them up completely. At three months old their 
testicles are harder to get hold of. They are much longer and narrower, and 
lay closer to the back bone than in cockerels, it is common for their bowels 
to protrude through the incision wliile endeavoring to catch the testicles in 
the scoop; something that never happens with any other fowl. 

Turkeys. 

The only thing against caponizing young gobblers is their tender nature. I 
am giving them considerable attention at present, and therefore hope in the 
near future to give the public some interesting points on them. 

Pullets. 

Pullets that do not lay in due time may be made poulardes. Opt their 
left side between the first and second rib, same as you would a cockerel, but 
do not tear open the thin skin covering the bowels, but look in the same 
position thiit you find the testicles in a cockerel, allowing the sun to shine in 
at the same time, you will see the egg cluster quite plain. If they are fine 
like small fish roe tliey will not lay for some time, in which case I would 
Becommend altering them. 

Operation. 

Tear open the thin skin you will see two milky white cords or tubes lead- 
ing down from the egg, cluster. The upper or larger one which is about the 
size of thin wrapping" string is the egg passage, take hold of it with a pair 
of tweezers or a bent piece of wire for a hook and cut out about an inch, 
which will stop her producing "ggs, and make her grow larger and improve: 
in flavor same as a capon. But if some of the eggs are the size of a pea or 
larger, you may know she will begin laying soon and I would save her. The 



PRACTICAL CAPONIZING. 



cut in her side will heal up and not interfere with her a particle. The egg 
passage in a pullet about to lay is considerably enlarged, and after she has 
laid for awhile it becomes the heaviest entrail she has. I would advise those 
wishing to make poulardes to kill a four months old pullet and an old laying 
hen and cut tlieir lett leg off at the hip joint, then the plate from the second 
rib down, which will expose the bowels. Ease them out toward the front 
then you will easily see the bowels and egg passages in both. The bowel 
passage being on the right and tlie egg on the left side. Now you wish to 
make sure of the egg passage in tlie pullet, introduce the probe just below 
the egg cluster, pushing it gently down the passage, and it will make its exit 
at the proper place. By doing tiiis you know precisely what you have to do 
to make poulardes. Without this dissecting I consider it impossible to know 
what to cut, unless you have been shown by an experienced person. Some 
advise cutting below the flank. I consider the above best because you can 
see the condition of their eggs, besides it is a safer ])lace to cut. 



COPYRIGHTED I3S5 




Figure 1. 



This cut shows plainly my metliod of holding the fowl. One cord around 
both wings, the other around the legs above the knee joints. 

I would here state that tlie following illustrations were not drawn and en- 
graved, but they were photographed from a live cockerel, and the hands shown 
are my own, besides there was not a feather plucked from tliis bird's side. 
I g-enerally bare enough of tlie flesh by wetting the feathers and turning tiiem 
under as a man would in twisting his moustache. Fitjs. 6 and 7 are photo- 
graphs ot a dead cockerel. I'-ach and every jneoe of niy set is entirely new 
and original with myself Any scoop twister without patented June 22, 
1886, stamned on it is an infringement. 



PEACTICAL CAPONIZING. 




Fig, 2. {Cnpi/rif/htcd 1886.) 



Fig. 2 shows the fowl in position and the operator in the act of making the 
first incision. 

Operation. 

First liave a narrow tahle, box or l>arrfl so you can move it around and get 
the sun on the fowl in any position you wish, as the sun is a great help to a 
lea''ner. Lay the fowl upon its left side. Wrap the cord twice around the 
bird's legs above the knees. Witli one wrap they are liable to kick them- 
selves out of the loop. This style hooks enables you to make a slip-loop 
quickly. The other cord put once around his wings. The op])osite ends of 
the cords attach to a half brick or a weight of some Icind, then let them hang 
down over the sides of the tahle as shown in Fig. 1, by this means you have 
them secure. 

Wet the bird's side and featiicrs with cold water to prevent bleeding, and 
it will also make the feathers stay where you want them, by twisting them 
under as a man would his moustache. This will enable you to perform the 
operation without pulling a feather. Pull the flesh on the side down towards 
the hip, so when tlie operation is over the hole between the ribs will be en- 
tirely closed by the skin going back to its ])lace. Therefore the opening in 
the skin will be | of an inch above that between the rihs, enabling the- wound 
to heal tip in a day or two. The incision must be made between the first and 
second rib about h inch long. When you are ready to cut ])ush the point d' 
the knife in quickly one-quarter of an inch, and hold it there a second, as he 
will work his ribs up and down just at that moment. Then he will becom« 



10 



PRACTICAL CAPONIZIxVG. 



quiet, increase the cut to i inch. Lay the knife down, keeping the skin in 

place with the left hand, ^'ow you are ready for the spreader. See Fig. 3. 

Take the spreader between the thumb and first finger, press it until the 

two ends come together. Then insert the hooked ends in the mcisiou itb 




Fig. 3. (Copyrighted 1886.) 



the spring end towards the bird's feet. Now turn the spring part towards 
the bird's l)ack, making sure to have the hooks between the ribs. Hold the 
spreader in position with the left hand, Take up the knife again. See Fig. 4. 

Increase the opening by cutting toward the backbone, and forward on a 
line between the ribs, until it is large enough to admit the free passage of 
the scoop twister. Care must be taken not to go too near the l)ackbone. After 
a little practice you will be able to do this cutting and draw little or no blood, 
by cutting on a line with the veins instead of crossing them. Should they 
bleed much wipe it off with a damp rag or small sponge b?fore you tear 
open the thin skin. Otherwise the blood will run in on the testicles and 
make the lower one harder to find. Take up the scoop twister. See Fig. 5. 

With the hook end tear open the thin skin until you have the riglit testicle 
well in view, and plenty large enough to press the scoop twister through. 

This hook must be used with care or you may puncture an artery or the 
bowels. 



PRACTICAL CAPONIZING. 



11 



/ 










Fig. h. {Copyrighted 18S6.) 
Take the probe in your left hand. With tlie ring handle push the bowels 



I 




Fig. 5. {Copi/righted ISSU.) 

side, and just below you will see the left testicle. Introduce the scoop 
wister with your right hand. See Fig. 6: 



PRACTICAL CAPONIZING. 







Ing. 6. {Copyrighted 1886.) 
Catching the lower or left testicle endways in the scoop as shown in Fig. 7; 








Fig. 7. {Copi/righted ISS'l) 

Gently sliaking it to get it all in, and make the spermatic cord settle v 

down in tlie slot. Then begin to twist the testicle off. At this point learnei 



PRACTICAL CAPONIZING. 



13 



will find the probe very valuable for keeping the testiele in the scoop, as it 
sometimes slips out, also for j)reventing the bowels beitig twisted up by the 
scoop, A number of tliese dittieulties disappear with a little practice. An 
ex])erienced person will find little or no use for the probe. 
Now remove the right or upper testicle. See Fig. 8. 




Mg. 8. (Copi/rightecl 1886.'^ 

Same as the left. Both testicles are shown in Figs. 7 and 8, to give you 
their exact position. The left testicle should always be taken out first, as it 
is the hardest to remove. If you remove the right one first and cause the 
bird to bleed, it will run over the lower one, then you cannot see it as well, 
and will have much more trouble in getting it out. But when the left one is 
out it will not be over ten seconds before you have the right one out. I find 
most beginners want to remove the ujiper one first. They say they have a 
better view when the right one is out of the way, but that is only an excuse. 

Many persons like to do the easiest j)art first, therefore I insist on the lower 
one being removed first. 

If you should leave a small piece in by not getting it all in the scoop prop- 
erly, put the scoop in again and catch it in the slot, even if it is no larger 
than a pin's head, as these are the pieces that produce slips. 

If the testicle is very large, which you will find is the case with a four month 
old Leghorn, take tlie scoop full out, then go after tiie balance until you 
have it entirely out. 

If vou cause much blood to flow, spoon it out with the scoop twister. 

The next day after the operation if you find they have a windy swelling, 
just run a darning needle through the skin and it will all escape. Some- 
times I just let them go and they come all right themselves. 

If you should cut an artery in the operation, they are as good for food as 
if thev had been bled in the neck. 

If all right after the operation, they generally have a passage. 



14 PRACTICAL CAPONIZING. 

Most every writer on capons says it is more humane to twist than to eui| 
their testicles off. Cockrels can be caponized at any age, but the older thej 
more liable they are to bleed to death. 

Mr. p. H. Jacobs, who is an authority on poultry, says: 

The heaviest and largest capons are produced by crossing a Dorking cocl^ 
on Brahma or Cochin hens. The largest, with t\vo successive crosses, is t(| 
mate a Houdan cock with Bralima, Cochin, or Langshan hens, and then mate 
the pullets of the cross with Plymouth Rock cockerels, whicii gives yellow! 
legs and skin. A stronsr, large Pit Game Cock, mated with Brahmas, or an\ 
of the pullets of the above crosses, makes not only a fair-sized capon, bu 
one that excels in meat on the breast. A Brahma cock on Cochin hens iii 
also excellent, while Plymouth Rock cocks on Brahmas or Cochins makes j 
fine ca])on. Avoid such breeds as Legliorns, Hamburgs, Black Spanish oji 
Polish, for capons. The Wyandotte may be used on large, eoai'se hens, howv 
ever, whenever desired. i 

Capons and Caponizing. — it may seem rather premature to speak oi 
capons and caponizing this early in the season, yet we wish to call the atten 
tion of breeders to the matter so they can i)repare in time for securing th( 
solid cash benefits which will surely come from thus making use of all the 
surplus cockerels which are not (if pure bred) good enough to bring remuj 
nerative prices for breeding stock. 

The very first thing to do is to keep the birds growing vigorously from tin 
start, so they will be in good condition and be of good size when from three 
to four months old, at which time the operation can be safely performed 
using proper instruments, such improved instruments as are generally used 
and also the fact that capons pay handsome profits, the price does not seen 
to be so excessive as may seem at first. Printed diagrams, together w4tl; 
explicit directions accompany each set, and even when a breeder has had nd 
former experience, he can soon become expert by practicing on a fevv birds 
And it is often advantageous to experiment first witli one or two dead birds 
and then try your hand on a few live ones. The proportion of birds whicl 
die under the operation is very small indeed, and, in the hands ef an exper 
ienced person, does not exceed two per cent. The birds which do die nude 
the operation generally do so in a very few minutes, and if at once bleil ar( 
as good for table use as a fowl can w'ell be, so the loss is still further reduced 
and amounts to almost nothing, practically. 

Of course common chicks are just as good for this purpose as pure-bre( 
ones, and are the ones generally used, though we would suggest that, whei 
breeding for the purpose of making capons, only large fowls, or large breed 
should be bred, as weight is a large item of desirability. The Light Brahmi 
or the Partridge Cochin — in fact any of the Brahma or Cochin breeds — an 
the best for the purpose, whether bred pure, or on the best common hens 
From such breeds, when hatched early and kept in vigorous growth by lib 
eral feeding, the very finest and highest priced capons can be obtained, an« 
we w^ould advise our breeders, if they have not yet tried the experiment, t 
give it a trial this season, and especially so if they raise large flocks of tha 
kind of fowls each season for sale, either for food or for breeding purposes. 
Fanciers' Weekly, Ashland, Ohio, May 22, 1886. 



PRACTICAL CAPONIZING. 15 



CaponiziN(; })iiys. The flesh of capons is decidedly sweeter and of finer 
flavor than that of cocks. They gain from two to four pounds in weight, 
wliile the cost of feeding is no more. If tlie farmer could once get a taste of 
a capon, there would be a great reduction in the number of roosters on his 
place. After capons have once been introduced into a market, there will be 
a great demand for them. Any large breed will make fine cai)ons. The ope- 
ration can be performed at any age, but from two to six months gives the best 
results. I do not see that the birds suffer any pain after the first incision. 
They lie motionless unless you touch their heads. To show how little peo- 
ple in general know about caponizing, I can relate a fact that came under 
my observation. At a i)oultry farm where I was visiting, a lady called and 
examined some capons. When told what they were, she said they were 
•splendid birds, and asked the proprietor to be sure and send her a setting of 
their eggs. It made considerable laughter after her departure. — H. W. H., 
Earal New Yorker, June 19, 18S6. 

We are often asked about caponizi-ig instruments. W. H. Wigmore's 
are a good article, and he sells them at a reasonable price, and gives full 
directions with each set. No. 107 South Eighth street.— Farm Journal, Chi- 
cago, July, 1886. 

Caponizing. — This practice is becoming more common, and as roosters 
are hatched in as large quantities as hens, it will considerably increase the 
poultryman's profits. It is not hard to learn how to do it, and we predict 
that capons will always find a ready sale at a high price. A flock of Brown 
Leghorns which we have, seems to have had an epidemic of roosters, forty- 
one being hatched out of a total of sixty-six. This would make a waste un- 
less utilized by caponizing. — Farm and Garden, July, 1886. 

All of our readers who are anyway interested in raising poultry for profit 
■should read the advertisement of Wm. H. Wigmore, of Philadelphia, Pa., 
which appears on the poultry page. We have examined these instruments 
for caponizing; they are fine German silver, and the cheapest in price of any 
caponizing instruments manufactured. If you wish to know how to capon- 
ize, send ifor his circular. — Ohio Farmer, Dec. 12, 1886. 

His Excellencey the Capon. — The gallinaceous fowl of this descrip- 
tion, whose fame so often used to reach us from foreign countries, has at 
length made his apperance among us. As he is popular wherever known, he 
will probably remain. The supply of capon meat in this country has never 
been equal to the demand ; and the writer of this has never had any difficulty 
' in disposing of these fowls, when dressed, at from 20 to 25 cents a pound. — 
Country Gentleman. 

1 Caponizing.— The profits of caponizing to poultry raisers have been so 
often set forth, and are so evident to any intelligent man who gives it the 
slightest thought, that little need be said at this day in its favor. Many 
poultry raisers who would practice it are deterred by the imaginary trouble 
and difficulty in procuring the necessary instruments. As to the trouble the 



16 PRACTICAL CAPONIZING. 



word ima>,nii:iry very enrrectly describes it. A little practice will enable an 
one to do it safely and expedftiously. A« to the instruments the advertis 
ment of WiiK H.' Wigniore, in tiiis"^ issue, tells where and liow they can I 
obtained. — Practicvl Farmer, Fhiladeljyhia, June 5, 188G. 

Elsewhere in this paper will be found an advertisement of Wigmoif 
caponizing tools. Those interested will do well to write liim for particuhn 
They are very highly recommended. — Orange County Farmer, June 3, is -i 

Caponizix(;. — Strange as it may seem, we have met with a number of n 
dinarily intelligent persons who supposed a capon to belong to a distini 
class of fowls, as do the Wyandottes, Houdans, etc. For fear that otlui 
may share a similar notion, it may be well to say that a Capon is a male i)ir 
altered, and bears the same relation to other fowls as the ox to the bull, an 
may be produced from any breed of fowls. A Capon \\\\\ out-grow a cock i 
tlie same age, just as an ox excels a bull in weight, and for the same reasoi 
whicli are, that castration makes an animal less restless and quarrelsome an 
less of tlie nutriment it digests is divested from tiesh-forming. Caponizin 
maybe defended against objections on the score of cruelty just as well ; 
castrating colts, calves, pigs, etc. The rearing of Capons will certainly I 
followed to a great extent in tliis country so soon as the people learn the » ^ 
cellent quality of the flesh, which is not only extremely delicate and juic\ 
but the birds grow to nearly the size of turkeys, and are so quiet thai' the 
growth is produced with less feed than in the case of other fowls. I vvoiil 
say to those who are engaged in the ))oultry business, they cannot dispose ( 
their culls in a better way than to caponize them ; they may be of any breci 
but such as Cochins, Brahmas and Wyandottes are the best. I caponize 
twenty-two last season without losing a bird. They did well and average 
lOj pounds dressed, March 3, 1886, and sold in the New York market for _' 
cents per pound. After deducting express charges, commission, etc., the ki 
netted me $43.75. Now as I have been asked a great many times by thos 
who are interested in poultry, "does Cajionizing pay," I would like to as 
the readers of the JIagnet what they think of it. 

Cardington, Ohio. ' Blake. 

— Ponllry Magnet, June, 1886. 



REFERENCES. 



Hestonville, Pa., June 1, 1886. 
Mr. Wm. H. Wigmore, 

Dear Sir: — I received yourcaponizing set on May 28tli 
and I operated on 40 cockerels the next day, to my great surprise, in tw 
hours, the day after I was again surprised to know that I ca]K)nized 3 in on 
minute and thirty seconds eacii, the best I have done with any other set wa 
from 3 to 5 minutes, therefore I feel that I cannot say too much in recora 
mending your set. Yours, Truly, G. C. Mench. 



PRACTICAL CAPONIZING. U 



Rochester, N. Y., August 2, 1886. 

W.M. H. AViGMORE, 

Dear Sir:— Since receiving that case of Caponizing instru- 
ments from you last spring, I have had them in constant use up to date and 
have caponized 250U cockerehs and also performed a similar operation on 982 
pullets. Being a professional eaponizer, I can say this nu-ch in favor of your 
instruments — that out of the four different Ivinds that I had been using, I can 
cheerfully recommend your Caponizing instruments tothe fraternitv at large. 
AVishing you unbounded success, I remain, Yours fraternally, E. K. Badgl»r. 

Baltimore, Md., May 25, 1886. 
Mr. Wm. H. Wigmore, 

Dear Sir: — I have cut quite a number of birds, but 
I generally have more slips than capons. I am satisfied after altering 10 
cockerels, your set is the best I ever saw. I believe with a little fu-actice 
with your scoop twister, slips will be unknown. Chas. M. Mediary. 



Philadelphia, Pa., July 20, 1886. 
Wm. II. Wigmore, 

Dear Sir :— I wish to convey to you niy thanks for the 
successful manner in which you treated my small lof.of cockerels. My man 
said that he could see the chicks had grown in the few days we had them 
from the place, and I know that I can see the growtii each day. You re- 
member I said I kept two good, fair specimen cockerels to marlv the change 
in the birds treated by you, the others not treated. They do not require as 
much care as you enjoined on me, as I find them strong and feed with the 
other birds. Shall want a full set of the instruments for myself, as I expect 
to try my own skill, and do not ever expect to keep cockerels as I have clone 
before, but shall have all my chicks attended to in this way, it saves so mucii 
trouble among the male eliicks. I shall take the weight next week, that we 
may note the increase. I found the weight, per pair, to be o pounds after the 
operation. Very respectfully, Thos. M. Seeds. 



Battle Creek, Mich., June 23, 1886, 
Wm. H. Wigmore, 

Dear Sir: — Yours of the 19th received, also the instru- 
ments a day later. I am much pleased with your set. H. G. Spaulding. 



Annapolis, Md., May 25, 1886. 
Mr. Wm. H. Wigmore : 

Dear Sir: — I received your Patent Farmers' Capon- 
izing Set by mail on the 10th inst. After altering several cockerels, I am 
satisfied that they are superior to any I ever used. The scoop twister is 
great ; it saves so much worrying and fingering of the fowl. E. Brewer. 



Chicago, III., April 15, 1886. 
Wm. H. W^igmore, 

Dear Sir :— Your tools, I like very much. C. J. AVard. 



POULTRY AS A SOURCE OF PROFIT. 



That poultry and eggs are always in demand, is shown by the fact that we: 
do not produce enough for our home consumption. That tlie poultry market tj 
may be overstocked, is feared by many who contemplate making poultry ai 
matter of profit. It requires but a few minutes' thought to dispel suchi 
fallacy, as many of our oldest poultrymen can remember the time when the- 
turkeys were driven to market on tlie roads, and hundreds of baskets of eggs- 
were carried to the cities in wagons. As soon as the failroads penetrated in 1} 
every direction, the prediction was that the demand would be far below the' 
supply. The prices, however, to the surprise of those who had so ])redicted, , 
advanced, and although the facilities of the present day are sufficient to i 
bring into market eggs from every section of the country, however remote, , 
tl»e fact stands forth that the prices during all seasons are nearly three times ^ 
as high as they were previous to the increased facilities. The product of i1 
carcasses and eggs are ten times greater, while the expense of marketing,] 
such is much less,"yet the insatiable demand cannot be supplied, and Europe; 
is called upon to send over a portion of her stock on hand every season, in 1 
order to help us out. There never w'ill be any danger of over-production, as- 
the demand will still further increase Avith the supi)ly. This has been fully 
demonstrated in the case of the blackberry, which formerly found its way to mar- 
ket from the roadsides and along the ditches, as well as from the fence corners, 
but which is now cultivated so extensively that from one station in New 
Jersey alone, a train of cars loaded with the fruit, leaves for New York city 
every day during the season, and yet, the i)rices obtained are higher than 
when the blackberry was but the gleaning of waste places. And why is this 
demand created ? It is due to the fact that when articles reach the market \ 
in large quantities, the low prices for a while tempt the buyers, and in the 
course of time the articles become an indis]>ensable adjunct to the regular 
■family supply, and must afterwards be procured at any price. In other 
Avords, not only the increased population, but the education of the buyers to 
the article as a necessity influences the demand, while any excess of food in 
one direction causes a corresponding depression in another, and hence the 
purchasers of poultry are taken from the ranks of those who use substitutes, 
and consequently no' over-production can occur until an equilibrium in every 
article used for food is reached, which is nearly impossible. As long as there 
are plenty of eggs and poultry in market buyers will have them ; and grant- 
ing that by some possibility there may be an over-production in quantity, ,j 
there will "still be a great demand for (juality, and the poultrymau who 



HOW TO MAKE POULTRY PAY. 19 

markets only the plump, fat carcasses, and sends only perfectly fresh eggs to 
liis customers, will always find himself besieged for more while others are 
begging for sales. Hence, over-production of good articles has never occurred. 



THE CAPITAL REQUIRED. 



Among the many inquiries- made regarding the matter of raising poultry 
in large numbers, is " How much capital is required ? " If the inquirer will 
but compare the poultry business with any other, a little reflection will 
enable him to unravel for himself v.^iiatever mystery may be attached to it. 
If .'^1000 be invested in a mercantile pursuit, the interest on capital invested, 
at six per cent., amounts to $60, and a dividend of ten per cent, will give 
slOO, or a total of $160 on an investment of $1000. It is conceded that a 
return of $160 o^n a capital of $1000, every year, is an excellent one, and why 
not take the same view of the |)oultry business? We are safe in asserting 
that $160 can easily be made on $1000 invested in poultry, and even more; 
l>ut the above is given to show that the beginner does not fail simply because 
he cannot secure several hundred dollars on a small investment. The 
l)0ultry business will give as large returns as any other, in proportion to 
cajntai invested, provided proper care and management is bestowed. The 
difficulty with most persons is that they expect too much. They are not 
disposed to take a business view of the matter, but desire the poiiltry busi- 
ness to do what they would not for a moment expect from any other, which 
is a return of the capital in one season. We have often had parties to ask if 
tliey could maintain a family with the poultry business, on an investment of 
a few hundred dollars, something which they would not hope for in any 
other enterprise. 

Five cents a pound will cover the expense of raising chicks to the age of 
three months. That is for the feed, but we must also consider that in order 
to hatch and raise a brood of chicks, there is the value of the eggs from which 
the chick is produced, the interest on capital invested in quarters, fences, 
etc., and the labor of caring for the fowls. The larger the number of chicks 
raised the smaller the expense proportionately, as but little more care and 
labor is required for a large number than for a smaller. In one lot of 3000 
chicks on a farm in New Jersey, a strict account of all the expenses 
developed the fact that while but five cents was required for producing a 
pound of poultry, the total cost for buildings, labor, feed, and interest, Avas 
nine cents. This sum may be safely estimatetl as the maximum cost of pro- 
ducing a pound of poultry, but it may be reduced or increased in proportion 
to the number raised, the larger the number, as we stated before, the smaller 
the expense for each chick. The expense for food will not be diminished or 
increased, but the buildings, fences, and labor will fluctuate in value accord- 
ing to the number. 

It has been estimated that the cost of the quarters amounts to about one 
dollar per head, or rather, that it requires about $10 to build a house for 
ten fowls, and $100 for a house for one hundred fowls, but it is apparent that 



20 HOW TO ^fAKE POULTRY PAY. 

the larger the house the cheaper the cost proportionate! }-, while so far as the 
labor is "concerned, one can as easily feed one hundred fowls as ten, and also 
keep the quarters clean more economically as compared with the fewer 
number. Yet, in the foce of these advantages in favor of the keeping of 
poultry in large numbers, the general result heretofore has been that the 
smaller the number the larger the profit, a result entirely at variance with 
the rules applying to all other industries. This can only be accounted for on 
the supposition that the small flocks receive more attention than the large 
ones, and it is prohal)ly the solution of the problem. Those who have a few 
fowls only, are careful to feed them a variety, and the quarters are made as 
comfortable as possible, not a day passing by that some member of the family 
does not assist in caring for the fowls, while larger numbers are often over- 
looked, and many of the essential details neglected. 

The cost, of course, depends upon the Labor, but with a small flock there is 
a bestowal of labor which is not valued, being performed by children and 
ladies as a source of pleasure, but which would be considered as an important 
item in an account kept with a large flock. That nine cents will cover all 
the cost is a fair estimate, and it leaves a large margin for profit if the chicks 
are hatched early and advantage be taken of high prices. Even if only 12 
cents per pound be realized the profit is 33:^ per cent., which is much larger 
than may be exj^ected from many other sources. 



BREEDING FOR 3IARKET. 



While it is admitted that the markings and jdumage of a bird is an index 
to its purity, yet we often see the sacrificing of some of the best in the 
flock because of a slight defect that does no injury, but ■which serves as a 
disqualification in the show room. This practice has been very damaging 
to the value of the breeds for utility, as the plumage in no manner aff'ects 
the laying qualities or adds to the attractiveness of the fowls for market. 
And yet, without a strict adherence to some, definite rule by which the 
breeders of thoroughbred poultry can be guided, our flocks would degenerate 
into dunghills and their characteristics as breeds be entirely lost. But there 
is a limit even to the fixed outward indications, and when once the desirable ob- 
ject h£,s been attained of giving them a uniform exterior the more important 
essentials should not be overlooked. Poultry is destined to serve a grander 
purpose than that of being petted. The majority of those interested have 
no inclination to devote their time to the breeding of beautiful birds only, 
bui prefer to realize a profit from carcasses and eggs ; and hence any 
attempt to sacrifice vigor and strength, in order to secure a straight comb or 
a certain shade of color will in the end prove detrimental. This is proved 
already from the fact that while the fancy breeders have been more exacting 
in their standard requirements than any other class, yet, they have not suc- 
ceeded in securing a flock of unitorm show birds from the best of their prize- 
winners, while the Berkshire swine bi'eeders, who give but few points to 
color marks, have only a small number of culls in their herds. 



I 



J low TO MAKE POULTRY PAY. 21 

The farmers who raise poultry for market, however, owe much to the 
breeders of fancy poultry, for despite all mistalves tliey may have made, they 
liaye preserved the purity of the breeds, and as their'standard is only in its 
infancy, the time will come when all the breeds will combine not only the 
characteristics of utility, but convey also the outward evidences of the purity 
of the stock. 

Select those that come up to the standard in points, if you can, but do not 
discard a good specimen of robust constitution for a slight'defect. Be liberal 
in allowing a few fowls to have drawbacks if such imperfections are such as 
to cause no injury to the oifspring, but above all, select for vigor and strength. 
It is not always the largest fowl that is the most vigorous, but the one with 
full, bright eyes, heavy bone, comi>act body, and quick movement. In 
]^lunutge see that the color of the hens harmonizes with the color of the 
cock. If the hens are too dark allow the cock to be somewhat lighter, and if 
tlie liens are very heavy in the body use a medium-size cock. Too much 
weight is not desirable' in fowls, although many boast of weight in prefer- 
ence to other qualities. Tlie chief object, no matter which breed is used, 
should be vigor and activity. An overgrown, excessively fat fowl is a uui- 
sauce, and should not be tolerated. 



BREEDING FOR EGGS. 



To keep hens for laying purposes, where eggs for market only are desired, 
is a different matter from keeping hens to provide eggs for hatching purposes. 
It may safely be said that for market i)urposes, laying, and hatching, the con- 
ditions vary. It is a well-known principle in breeding, that thefemale must be 
iiia proper condition to become fruitful, and this rule applies to the hen as 
well as to the animal. The tat Shorthorn cows are often barren, while 
those that produce large quantities of milk and butter, such as the Jerseys, 
Holsteins, and Ayrshires, usually bear calves every year, as the production 
of milk prevents' overfatting. In making up a])en for breeding pui poses, 
therefore, the poultryman must consider two or three points that must be ob- 
observed in order to secure good hatches when the eggs are incubated. In 
the first place, the eggs from pullets do not hatch as well as those from hens, 
unless the pullets are early hatched. This difficulty may be overcome some- 
what, however, by mating^two-year old cocks v.ith them. Again, while the 
cockerels may beused in the yards, they should always be mated with hens, 
and not puUe'ts. The conditions to be observed are to" feed a sufficiency of all 
that tends to ])rovide the constituent elements of an egg. without furnishing 
a sujierabundance. By feeding so that the hens must scratch, we bring them 
under the same conditions bv which it is known that a mare kept at moderate 
work will produce a I)etter foal than the one kei)t standing in the stable, and 
pampered. It is true, as has often been stated by those wlio sneer at improved 
breeds of poultry, that they are pampered too' much, and especially \s this 
true of breeding hens, as eggs from such do not hatch well, and when they 



HOW TO MAKE POULTRY PAY. 



do, the chicks are weak and sickly. No amount of lime or oyster-shells will 
prevent soft-shelled eggs from hens over fed, wiiile^^isease is liable to occur 
among them at any time. 

We often read of hens that lay 200 eggs a yeL^-, but such statements do 
more harm than good, by inducing the inexperienced to believe such to be a 
fact. Any one who is familiar at all with poultry knows that during the 
fall all hens undergo the process of moulting, or shedding of the feathers. 
This requires, usually, about three montlis, or 100 days. As there are only 
365 days in a year, we have 265 days left after deducting the moulting pe- 
riod. If a hen lays, regularly, an egg every other day, she will lay 133 eggs, 
but she will probably lose three months more in hatching out her broods, and 
even if she is a non-sitter, she will take a resting spell. As moulting is a 
heavy drain on the system, but few hens lay during that process, though there 
are exceptions, and where tlie number of eggs exceed one every two days, it 
will be found that a corresponding reduction occurs during some period oi 
the year. While we admit that certain individual hens have been known to 
lay as many as 150, or even 175 eggs in a year, sucli cases are rare, and if one 
has a flock of twenty hens or more, he should be satisfied if there is an 
average of 100 eggs a year for the whole flock, or rather nine dozen. Four 
dozen out of the nine should realize thirty cents per dozen, three dozen 
should bring about twenty cents a dozen, and two dozen should realize fit'tee:i 
cents per dozen in this section, or an average of about twenty -three cents. 
Of course this calculation may be wrong, but it will convey an'idea of what 
may be expected. 

Many poultry raisers provide their fowls with warm quarters, and feed re- 
gularly and on a variety, but yet they get no eggs. Such cases are numerous, 
and we will endeavor to point out a remedy for tlie difiiculty. We well know 
that if we keep a horse in a stable, and feed liini well, that he becomes rest- 
less and unhappy, and in order to keep him in good health he must be exer- 
cised. With fowls, the winter prevents foraging, and our kind readers go to 
the coops in the morning and give tlie hens a good, lieavy feeding. The hens 
being full, are satisfied, and have no inducement to ramble, consequently, do 
not take any exercise, and become too fat. The better })lan is to get some 
chaff", cut straw, leaves, or even dirt, and place it where the hens can scratch 
in it. In the morning give. the hens a mess of warm food, but only a little. 
iNTow throw some grain into the scratching lieap, and make them work for the 
oalance of their meal. Feed' nothing but what they will have to ivork for. 
At night feed them all they will eat. The object is to keep the hens busy 
during the day, but let them go on the roost full. Hens that are compelled 
fo woi-k will lay better and keep in good health, while the eggs will produce 
stronger chicks. They should always have a warm mess early in the morn- 
ing, especially in the winter, but the meal should be so given as to leave 
them somewhat hungry. Do not feed them at noon, except by putting their 
food in the scratching heap, and never give soft food in the scratching heap. 
In other words, keep them scratching for oats, wheat, seeds, and even for 
ground shells. Give no corn except at night, and give them their night's 
meal without making them scratch for it. 



HOW TO MAKE POULTRY PAY. 23 



EGGS FOR HATCHING 



It is often a problem with some why they at times secure good hatches 
from a portion of the eggs ph\ced under hens, while but poor results are 
obtained from other sittings. In the first place, in a majority of cases, the 
troiible is with the eggs, and not \\\i\\ the hens. For hatching purposes, 
especially in winter, the eggs must be collected as soon as they are laid, in 
order to prevent them from becoming chilled, for extreme cold is fatal to the 
germ. No monstrosities in eggs should be used, such as those large enough 
for two yolks, or that are pointed at both ends. Ordinary, smooth, medium 
size, well-shaped eggs should be selected, and the fresher the better. The 
nest in winter should be made in a warm location, which is not exposed to 
drafts, nor is dampness essential, though a moist nest is better for the sum- 
mer. Avoid giving the hens too many eggs to cover. Common consent has 
adopted thirteen eggs as a sitting, no matter whether the hen is large or 
small, but it is more economical in winter to place only ten eggs under a hen, 
as she will be enabled to impart more heat to a smaller than to a larger num- 
ber, as a full nest sometimes does more injury than one but partially filled, 
owing to the larger number of eggs that become exposed, there to remain 
until they in turn are changed to the centre ot the nest by the hen. In ex- 
tremely cold weather, an egg so exposed is destroyed by the low temperature, 
but if the hen succeeds in covering a smaller number, she will save the dif- 
ference in the cost of the eggs required, and also hatch more and stronger 
chicks. It would be well if the eggs were tested after being under the hen a 
week; the incubator operators understand this, and why should not the same 
practice be followed with sitting hens? It is a very easy matter. Make an 
egg-tester by pasting paper boards together, or by using tliin boards, if pre- 
ferred. A box should be made so as to fit over a lamp globe; say a square 
box, with a round hole on top and an oval hole on one of the sides, .^^lace 
the box over the lamp, allowing the chimney to pass through the hole on 
top; now darken the room, using no light but that from the lamp; hold eacli 
egg to the oval hole on the side, and look through the egg at the light. If 
the eggs are a week old they will appear dark, should they contain chicks, 
the upper part, or large end, appearing clear; tliis clear space around the 
inside of the large end is the air-sack (or air-bladder, as some term it'. 
Below this air-sack the contents of the egg will appear dark. Should the 
egg contain no chick, it will appear clear, and if compared with fresh eggs, 
will show the same appearance; tlierefore always use a fresh egg for com- 
parison. Put the dark eggs back in the nest, and keep the ckar ones, cook 
them and keep them for feeding the young chicks. 



FEEDING. 



The frequent admonition to feed a variety of food is not given simply to 
gratify tiie desires or appetites of the birds, but for anotlier purpose. The 
hen is used by us as n producer, and as she cannot produce anything without" 



24 HOW TO MAKE POULTRY PAY. 

the material from which to do so, she is useless unless her Avants are supplied. 
She consumes a large amount of carbon every time she inhales air, wliile the 
bones, flesh, and nervous system are constantly being wasted and repaired. 
Should this waste be permitted, without a renewal, the bird will die — starve 
— although she may be fed liberally, as far as certain kinds of food are con- 
cerned. If she received nothing but corn, she would become very fat, as corn 
is rich in carbon, and her body would be kept warm from the lieat created; 
but while fat and apparently in good condition, her bones and tissues would 
gradually waste away, and she would droop and die without apparent cause. 
But food of a carbonaceous nature is required also in some form, as the heat 
of the body is necessary, while carbon is an important constituent of the 
yolk. Corn contains a small proportion of all the elements of food, but in 
insufficient quantities for the proper nourishment of a laying hen. We may 
divide the food proper into three kinds — carbonaceous, nitrogenous and phos- 
phatic — The minerals — lime, soda, potash, etc., must also be included. 

Some of the grains, such as wheat, oats, and buckwheat, furnish quite an 
amount of all the elements needed, lime included, but as such foods are 
not perfectly balanced with all the hen requires, they serve her purposes for 
only a short time. Hence, when a chick is growing, the rapid formation of 
iiiuscle and bone (not fat) requires food rich in nitrogen, which is best given 
in the form of milk or meat, and it is the absence of nitrogenous food that 
causes them to die when they are fed on cornmeal. The e.gg is largely com- 
posed of nitrogen, tlie wliite especally, and the hens that are fed on meat 
and milk as a part of their diet, will lay in winter if kept warm. To vary 
the food means to vary the quality of the articles provided, in order that no 
element may be lacking, and while it is important that the food be of a varied 
character, in order to provide all the proper materials necessary, the fowls 
need succulent and bulky food for dietary purposes. Corn, wheat, meat, etc., 
are concentrated foods, and should be accompanied with grass, or any kind 
of bulky food, in order to assist digestion, as well as plenty of water, just as 
a horse needs hay, although he may be allowed all the grain he desires. In 
feeding a variety, however, do not over-feed. Never allow the stock to get 
too fat, or the hens will lay soft-shell eggs or none at all. Fat intei-feres Avith 
the generative functions. Always endeavor to make the hens exercise, by 
scratching for their food. If they are made to work, and are fed on food con- 
taining the necessary elements, they will lay. and cannot refrain from 
doing so. 

RAISING CHICKS. 



Broilers are usually hatched under hens in Marcli for the earliest supply, 
but where the season' is severe, the hens and broods must be kept in a good 
warm location. It is useless to attempt to raise broilers by leaving the chicks 
entirely to the care of the hens. They will gradually drop off one by one, 
until as many are left as the hen can conveniently cover, and when the mini- 
mum has been reached, the chicks will thrive. 'Chicks under hens demaml 
as much care as those in brooders, especially at this season, and unless they 
receive it, at least one-half will perish. 



HOW TO MAKE POULTRY PAY. 25 

While a large number of persons are convinced that artificial incubation 
<'an be made a success, jet there are some wlio find it a very difficult matter 
to raise chicks hatched in incubators. That chicks are raised every year 
from incubators is a fact not to be denied. In the first place, it must be con- 
«idered that during incubation tlie chick is kept at a temperature exceeding 
100°. It can no more stand a sudden change to a temperature twenty or 
thirty degrees cooler, tlian a young child can. Hence, the most important 
object sliould be to keep the brooder from 90° to 100°; for while the chick may 
at times run out in the cold, it must have a very warm place when it returns. 
One of the faults of the majx)rity of brooders made is that the yprds or runs 
are too large. For the first three or four weeks of the chick's existence it 
should have but very little space on the outside of tlie mother, but may be 
given greater range as it grows older. Plenty of fieai and at a/l times, is very 
essential, and it sliould never be lower than 90°, but may be as mucli as 100°. 
It is better to have a brooder too warm than too cold, as the chicks will scat- 
ter and sleep near the entrance if it is too warm ; but should the brooder 
become too cold they will crowd together. The chicks themselves will indi- 
cate whether the heat is too liigh or too low, as they will always crowd 
together when the heat is insufficient. Should they remain in a brooder over 
night, and the temperature is too low, even it they are apparently well the 
next morning, the result will be that in a fev hours bowel disease will occur, 
which manv suppose is caused by some ur "avorable conditions of feeding, 
-when the lack of heat is at the bottom of all the difficulties. It is given as 
ii caution, then, never to allow the heat in the brooder to be so low as to com- 
pel the chickens to crowd. 

We have made admonitions in regi^'d to feeding, but the water is more im- 
portant than the feed. That is, it should be so i)laced before the chickens 
that they can only reach it with their beaks. Keep water before them con- 
stantly, and give them all they can drink, but never allow a drop of it to get 
on the chicks, nor should they wade in it. Dampness is fatal to young chicks, 
while Iieat and dryness are important factors to success. Should a chick get 
•damp it will have the croup, which is often mistaken for gapes. In feeding 
it is best to use hard-boiled egg for one or two days, but the food may be va- 
ried after they are three days old. Do not keep them on one kind of diet, 
and feed a sniall allowance'of meat two or three times a week. JNlilk is ex- 
cellent, whether fresh or clabbered, but too much cornmeal should not be 
^-•iven. It is not necessary to feed incubator chicks differently from those 
that are hatched under hens, except to keep them well jirovided. The 
main point in raising artificially-luitclied chicks is to give them plenty of 
heat in the brooder, and keep them dry. Of course, the strictest cleanliness 
must be observed, and the chicks must not be crowded. The coojis or brood- 
ers must be cleaned daily, and if they are well dusted with Persian insect 
powder once a week, allowing it to fall over the chicks and settle in their 
■ down, thev will be free from vermin and grow ra])idly. 

It has been doubted on the])art of some that chicks can be made to weigh 
two pounds at two months old, yet, such has been the case to our kno\yl- 
cdge on several occasions. The doubt comes from those who have never tried 
to have the chicks attain that weight in the same length of time. As a rule, 



26 HOW TO MAKE POULTRY Pa \. 

the rapid increase is on the part of incubator chicks, or where only a fe\ 
raised. The i-eason is made easily apparent. Those hatched in incubate 
are constantly under the care of the operator, and are always supplied wit 
plenty of food, which is varied, and they are also ke\)tdry and tvarm, whi 
is as important as the feeding. The chicks never receive a check in their 
growth from the time they come out of the shell until the two pounds are 
reached. A few chicks with a hen also receive extra care, every member of 
the family joining to add to the care and pleasure of their management. Wei 
may add that something also depends upon the breed. The Plymouth Rocks, 
Langshans, Brahmas, Cochins, and Wyandottes, or their cross'es, are best fori 
the purpose, but a cross of ihe Dorking or Houdan on any kind of a large- 
sized hen, will give good results. Such chicks must be forced, and althoughi 
they may even get weak in the legs from high pressure feeding, yet, the com-' 
j)arison of them with chicks not so managed will be very marked. 



HATCHING CHICKS EVERY 3I0NTH. 



Although custom has confined the hatching of chicks to the early springj 
months, there is no reason why they may not be hatched and raised withi 
profit the entire year. There is not a month in the year that does not presentii 
advantages and disadvantages, and the most successful persons often meeto 
with loss when unexpected, and success when the obstacles seem greatest. 

September is an excellent time to begin liatching, not because there will! 
be a sale for broilers when they are six weeks old, but because they can be 
raised with less care. In such cases the poultry raiser must take into con- 
sideration the fact that the best prices are not attainable until after Christmas, 
and the chicks must pass through the beginning of winter. The broilers 
that bring the highest prices are those that are f\it, comi)act, and nicely 
feathered, and when they first come into market should weigh trom one-hfdf to i 
three-quarters of a jiound. How to raise chicks hatched in September, and yet 
manage to have them small enougii for sale in January, is best done by crossing 
a black-red game bantam cock on small, comi)act, common hens. The game 
blood gives vigor, the flesh is the l)est of all table fowls, and the bantam size 
prevents rapid growth, but allows of quick feathering and age before the 
weather becomes too cold. As the chicks will have made sufficient growth 
during the fall to enable them to withstand the severity of winter, they will 
be able to endure much more than the chicks from standard fowls of the 
same age. The same rule that applies to September, may hold good for 
October, but November demands a cross of a larger kind, for the chicks will 
not grow too fast after frost. We should cross the hens with a cock of a 
hardy breed, and one that feathers up well, such as the Plymouth Rock 
(or Dominick, if the hens are large), but avoid such breeds as Hamburgs or 
Black Spanish, as they are too tender for winter. 

The first consideration for the chicks is dryness. The slightest dampness 
is worse than cold, though warmth is also absolutely essential. The breeder 
will find that his duty will be shoveling snow, thawing drinking fountains. 



HOW TO MAKE POULTRY PAY. 



nd occasionally resuscitating chicks that have been chilled, but after he has 
ttended to them faithfully, he will be amply rewarded by the high prices 
btained. Chicks hatched in November, December, and January are more 
eadily sold at the weight of half a pound. February and March chicks sell 
•est at three-quarters ot a poand, and April hatched chicks at a pound, the 
»rice averaging about fifty cents a chick, the half pound selling at one 
lollar per pound, the three-quarters at seventy-five cents per pound, and 
>ro rata. 

Although the difficulties in winter may seem arduous, the prices are 

remuneration, but tlie largest and easiest profits are derived from chicks 
latched in the spring months— March, April, and May, owing to the expen- 
es being lighter in comparison, the chicks not being subject to such extremes 
f heat and cold as during the winter and summer. The best m"nth for 
elling is April, and the poorest, September and October. 

That chicks may be raised profitably at all times, may be made aiyparent 
i-oni the fact that the price seldom becomes less than twelve and one-half 
ents a pound, even iu the dullest season, though adults often sell for much 
ess, while the actual cost is about five cents per pound. The summer 
nonths are usually considered the most unfavorable for hatching young 
ihicks, but the cause of failure may be attributed to lice, which rapidly mul- 
iply during warm weather, the mortality being greater than in winter or 
pring. This difficulty is easily obviated, however, by proper management, 
md as the increase of carcass is greatest during the first three months of a 
:hick's existence, a fair profit may be realized even at low prices. 

To classify each month, iu a condensed form, in regard to the advantages 
Lud disadvantages, we may state that in September chicks may be hatched, 
)rought to a good condition, and sold in January at a fair profit, but the 
>reeder must buy all the food and expect to do hard work before they reach 
he market. 

October enables the breeder to have the chicks feathered before the cold 
eason sets in, and they may be sold with those hatched in September, 

Xovember chicks will bring good prices about the beginning of February, 
)ut they demand the closest supervision, and unceasing care. 

December chicks come at a time when they must not be allowed to roam at 
vill, for tlie cold, if allowed to injure them, brings on roup, and they gradu- 
illy drop off". With plenty of warmth and sunlight, however, they may be 
tarried forward with but little loss, 

January chicks are those that j)roduce the early pullets for winter laying^ 
)ut they must be raised witliout snow and ice to injure them. It is the extra 
;are required that makes them valuable. 

Both January and February are the months for raising the April market 
jhicks ; the best breeds for the purpose being those possessing strong consti- 
;utions, heavy bone, and close feathering. All chicks raised in the winter 
nonths grow faster the greater the proportion of artificial heat supplied. 

March chicks get the benefit of the first growth of vegetation in warm, 
jandy sections, and a variety of food is more easily obtained than previously. 
i cross of the Leghorn on common hens is now die best, as the chicks will 



HOW TO MAKE POULTRY PAY. 



feather rapidly and come into market with greater attractions, owing to t 
easy maturity of the Leghorns. Chicks hatched in March sell best in ^1; 
when about one pound each in weight. 

April and May are twin months, the conditions being nearly the san 
The chicks will* receive a greater variety, and can begin to forage. Th 
reach the market about the middle of June and first of July, up to whi 
time the prices will be from fifty cents down to twenty-five cents per pou 
for two pound chicks, but the cost of production will be less. 



THE GEOWTH OF YOUNG CHICKS. 



Considerable discussion as to the growth of young fowls having reached i 
we give here the result of careful experiments. 

The growth of chicks, as ascertained by us during the jiadt three montl 
was as follows, viz : — 

The egg weighs 2 oune(j 

Chick newly hatched weighs li 

" 1 week old weighs .... 2 

" 2 weeks old weighs 4 

" 3 " '' 6i 

*' 4 " " 10 

•' 5 " " 14 

" " " 18i 

*' 7 " " 23V 

" 8 " " 2S" 

'' 9 " " 32 

" 10 " " 36 

" 11 " " , 41 

The chicks experimented with were Plymouth Rocks, though considerab 
mixed with other bloods. They were fed mostly on a mixture of bran, oa 
meal, and corn meal, moistened with milk or water, and baked, sometim 
merely cooked with boiling water. Whole wheat and skim milk chee; 
served as a variety during th- first four weeks, and tlie cake was sometime' 
made richer by the addition of a little animal meal, (" pulverized dried boi 
and meat."). Out of quite a large flock, not one chicken died from diseas 
They were fed very regularly three times a day, and all they would eat u' 
clean. A flock which increased two pounds in weight a day, consumed le' 
than six pounds of corn meal, or its equivalent in other food in twenty-foi; 
hours; and what vegetable or animal matter they could pick up, which, ' 
spite of unlimited range, did not appear to be very much; at least they wei 
always hungry when they came to their meals. "From the above, you wi| 
see that the actual expense of making one pound of ''spring chicken " wa 
in this case, not more than four cents. The market price in cities durin 
July, varied between twenty and twenty-eight cents, 

W"* might have grown these chicks stillfaster by giving them a greatii 



HOW TO MAKE POULTRY PAY. 



'ariety of food, but did not attempt to f jrce them. Or we might have grown 
hem slower, but with less expense, hai we made them shift for themselves. 
Chere were no grasshoppers. 



,EXPEEI3IEXTS WITH YOUXG CHICKS. 



We are indebted to Mr. Geo. W. Pressey, of Hammonton, N. J., for the 
bllowing, which has been derived by him after careful experiments in arti- 
icially hatching, brooding, and successfully raising and marketing large 
lumbers of chicks. Constructing his own incubator and brooder, he began 
I series of investigations, which are valuable to all who contemplate em^ 
)arking in artificial incubation. He states as follows : — 

That it will cost to raise a chick, without regard to breed, one cent a week 
or ten weeks, the cost being proportionately less until the fifth week is 
eached, and greater afterwards, the cost for the fifth week being exactly 
me cent. 

That the brood of chicks will double in weight each week until they are 
brty dajA old. He found ten chicks to weigh half a pound (together) when 
latched. They doubled to a pound in a week, reached two pounds in 
mother week, four pounds the next, and so upwards to the fortieth day, 
vhen, although they continued to increase in weight, the ratio of gain 
)ecame gradually less. 

That it requires one pound of feed (corn, oats, wheat, etc) per week for 
ach chick for ten weeks, the minimun'i of course being the first week, the 
naxinium the tenth, and the fifth week denoting the average, making ten 
30unds of food for ten weeks. After that period the quantity necessarily 
ncreases. 

That it is easier, cheaper, and safer, so far as health is concerned, to use 
ncubatoi-s instead of hens, for hatcliing, but in order to get the best results, 
me must give care and attention to the matter, but not necessarily more 
;han is required in any other pursuit. To care for the number of hens 
accessary to hatch as many chicks as a 300-egg incubator, entails more than 
louble the time and expense. 

That it has been heretofore dilficult to raise chicks hatched in incubators, 
ivith most farmers and others, but by experiment he has been satisfied that a 
stream of pure, warm air, which he furnishes the chicks by the arrangement 
)f the brooder, is absolutely necessary, the loss being so insignificant as to be 
3ut a trifling matter. 



THE BEST BREEDS. 



There is .10 one breed that suits all the different climates of the United 
States, and therefore the desire to secure a general purpose hen, like the general 
purpose coWj is au impossibility. When the snow is very deep the heusmust 



30 HOW TO MAKE POULTRY PAY. 

be kept indoors, and the active breeds (which are the best layers), such 
tlie Leghorns, Houdans and Hamburgs, become restive, and are soonaddicti 
to vices, such as feather-pulling, egg-eating, etc. 

The hen best suited for a cold climate should have a small comb, in ord^ 
to avoid the frost, should be well feathered, and easily kept in connnemeii 
Nor is it the best to use the pure breeds exclusively, as they are bred, as 
rule, too fine. The beginner should rely on crosses forhis purpose, seekii 
to combine the good qualities of several bj:eeds in one. The hardiness of tl 
Plymouth Rocks, the lieavy feathering of the Cochins, the early maturity < 
the Leghorns, and the small combs of the Brahmas and Wyandottes shoul 
be secured ; and at the same time tliere must be retained yellow legs, skii 
and good laying qualities. The best foundation is the common fowl, for tli 
reason that it is always acclimated, The first thing to do is to increase tli 
size, which may be done by the use of a light Brahma cock, which also in 
plants the small pea comb. A cross of the Rose-comb White Leghorn v^i 
give early-ma?turing qualities, and if the cross is continued by the use of th 
Wyandotte, the size is again larger and the comb small, with plump bodit 
and golden yellow skin and legs. Occasionally, for a change, a dash of tli 
Pea-comb Partridge Cochin maybe used with advantage; but whenever 
cross with the Cochin or Plymouth Rock is made, it should be followed wit 
Wyandotte, as one of the principal objects should be to breed for small comb:- 

One-fourth Leghorn blood is enough in any cross, as the Leghorn blood prt 
dominates. A half-bred Leghorn hen will have nearly as large a comb, an* 
be nearly as small in size, as a pure-bred one, and in making crosses use th 
Leghorn cock with hens of the larger breeds instead of tlie other way. J 
good, heavy fluff" on a hen indicates that she is well protected against cold 
and if the houses are warm and comfortable, the hens well cared for, and mad 
to scratch for all they eat, there will be no difficulty about getting eggs ii 
winter. But to get eggs in winter, if the climate is severe, there is no re 
liance to be placed iu BJack Spanish, Hamburgs, Houdans or Polish. Tin 
Leghorns may be partially excepted, but the best are the Brahmas, Langshaiis 
Cochins, Wyandottes and Plymouth Rocks, the good qualities of all of whicl 
may be combined, to a certain extent, by judicious crossing 

There are many mistakes made in winter management due to a lack <> 
knowledge of the ])roper mode of feeding and protecting against cold. Ti 
keep the hens closely confined in a poultry house because the weather iscoh 
is to deprive them of pure air and exercise. At the same time, if they art 
exposed to cold winds they will not lay. Some breeds go through the wintei 
without injury to the combs and wattles by freezing, such as the Brahmas, foi 
which reason they are considered by many as the best winter layers. Thi.' 
claim is not true. The Brahmas are no better for winter laying than tht 
Leghorns, if the latter are properly protected, but the small combs and wattle.^ 
of the Brahmas do not present a large surface to the action of the frost, anc 
and they are consequently exempt in that respect. They are also heavih 
feathered, and are usually gross feeders and create more animal heat than tht 
Leghorns. But the Leghorns will lay more eggs than the Brahmas if ^hejl 
poultry house is kept svarm, as has been demonstrated by actual experiment.! 
While the Brahmas are better protected, yet they are more easily fatted.| 



HOW TO MAKE POULTRY PAY. 31 



li J "which is not desirable in a winter layer. Exercise is another important mat- 

etf ter. Fowls do not have a preference for the inside of a poultry house, no 

matter how cold, the season may be. If a shed, or an enclosed space, in 

■(jj, which there is a free circulation of air, is provided as a scratching place in 

fi,, the day time, (if the north, east and west sides are closed,) they will keep in 

trood condition, but they should be kept at work, and not vSo fed as to induce 

them to sit around and grow fat. Tlie combs of Leghorns may be cut otf if 

preferred, but such will be unnecessary if they are protected against the 

winds and kept busy, as exercise keei)s the blood in circulation, prevents 

over-fatting, and consequently wards off disease. 

Nothing but the yellow color of the skin and golden legs seems to 
please the purchasers, but there is no reason to be given for such preference 
exeei)t in appearance. The yellow skin gives an indication of a fat fowl 
which is deceptive, Mhile the skin of such fowls is always very thick and 
tough. The dark-legged fowls are, as a rule, preferred in all other countries 
but this. The Houdan in France, the Dorking in England, and the Lang- 
shan in China, are vightly the favorites, and are superior, for table purposes, 
to any of the rellow-legged varieties. 

The Laugshan, with its thin, white skin, juicy flesh, full thighs, and plump 

(^ breasts, is one of the best table fowls we have, but its legs (which are useless, 

jj of course, for table purposes) are dark, which is enough to condemn it in the 

' eyes of those who judge by external appearances only. In fact it is almost 

an intermediate bird between a chicken and a turkey, so clearly does it 

resemble the latter in some respects. 

The Houdan is more compact than the Langshan, and has a large quantity 
o\ meat on small bones. It is of the best quality of carcass and regarded in 
France as inferior to none, but, like the Langshan, is subject to the American 
prejudice against dark legs. The Dorking, which has stood the test in 
England for nearly three-quarters of a century, is kept in the rear here, owing 
to the color of its legs, while many of our best-laying breeds, such as the 
Hainburgs, Black Spanish, and Polish are discarded for the same reason, 
although they are not classed among the best as table fowls. 

Even in the selection of broilers, prejudice steps in and prevents the breeder 
from offering the best. A young Leghorn is rarely preferred, owing to its full 
development of feathers, yet there is no chick more attractive for the table 
than a young Leghorn. Because a young Brahma has no feathers it is sup- 
posed to be younger and more suitable for broiling, which supposition is not 
only erroneous, but leads to the rejection of many other varieties. For pro- 
viding the table with choice meat, either as broilers or for roasting, the Games 
are the equals of any, but the willow legs and horn-colored beaks prevent the 
attainment of the highest prices, yet there is no known breed with yellow 
legs that can compare with them. Among the crosses, that of the Game 
rooster with Houdan, Dorking, or Langshan hens is admirable, and even 
upon the yellow-legged Cochin or Brahma the improvement in quality is 
marked. If the yellow-legged breeds must still be the favorites, crosses of 
the Leghorns on some of the Asiatic breeds are best, as the fine bone of the 
former with the hai-diness of the latter enables the poultry man to have greater 
success as well as improvement in the quality of his stock- 



32 



HOW TO MAKE POULTRY PAY. 



LANGSHANS. 



The more the Langshans are tried, the better they are liked. A stron; 
prejudice existed against them on account of their dark legs, but as sensibL 
people are reflecting that tlie legs are the most useless part about a fowl, s< 
far as tahle purposes are concerned, the breed is becoming more popular 
The Langshan is a large fowl — nearly as large as the Brahma — and yet tin 
pullets sometimes lay as early as the' pullets of the Leghorns. "We can \)\\ 
our hands on two pullets that began to lay ^vhen they were five month old, an< 
a score that began before they were six months old. When w^e say that mud 
in their favor, it is not all, for they lay as steadily after they begin as an;^ 
other fowls. They are not non-sitters like Leghoriis, but they do not inclim 




LANGbHANS. 



to sit as quickly as the Brahmas, though they make excellent mothers, and 
begin to lay again before leaving the chicks. For the table they are fine. Ihe^ 
flesh is close-grained and tender, dresses w'hite, and the body is full, com- 
pact, and nice-looking. If there is any one particular fowl that may be 
claimed as a perfect one, it is the Langshan^ but as no one breed answers lor 
'ill purposes, it is safe to say that this breed comes nearer to that desideratum 
ban any other. 

The jdumage, cainage, and form is simply magnificent. A black in color, 
the lustre is heiglitened by a greenish cast that adtla a polish and brilliancyi 
onsurj^assed. They are beautiful in every respect, aud are as useful as they 
a«.e pretty. One cannot judge by looking at a young cLick what the edult 



HOW TO MAKE POULTRY F\\. 33 



LiUi,L,^slian IS. The grown bird must be seen to be appreciated, lor the lustra 
does not iully ai)pear on them until they are completely endowed with their 
hackles saddie-teathers, and tails. The young chicks are white and black 
when hatched, but the white gradually disappears, and they grow yery fast 
It IS safe to say that the Langshan chicks can hold their own against any' 
and are intelbgent and gentle. ^ * 

Crossed on other fowls, they impress themselves very strongly, and make 
a good cross witli any breed. If crossed with Black Spanish, the cross has the 
itraiglit comb of both parent.^, and they are hardier than the vSpanish, though 
he latter has clean legs while those of the Langshan are feathered heavily. 
VJ e are not afraid to recommend the Langshans to any one, for they are 
ibout as good as can be found for nearly all purposes 

^ This cut represents a pair of Major Y'road's imported Langshans, direct 
from their native place. Their plumage is of a uniform glossy black, ami 
1111 ot lustre ; combs single, and a bright red color. The beak and legs are 
lark, with flesh-colored variations along the line of the mouth, and lower 
jart of toes and sole of foot. The eve is\lark, wattles and ear-lobes a bright 
•ea color; tail very full and flowing, carried rather high and forward, and 
urnished with good-sized sickles, which wave in the breeze as streamers, 
lliey are agile, active, and impetuous; are very prolific, grow quickly, 
nature early, and lay well. Although not given to being Ijroody, they are 
food oitters and good mothers. Their flesh is white ; they have a' very thin. 
vane skin, and as a table fowl, are equal to small turkeys, and not inferior 
o them m delicacy and flavor. AVe belieye them to be the best. 



JDISEJ^SES. 



early all diseases may be traced to filth. How manv leave the droppings 
mtil thejr ^ccumulat- in large heaps, cannot be numt)ered. Some persons 
lea^ii out the coops weekly, while others, by the use of absorbents defer the 
Fork to longer periods. The safest course is to clean out the houses and 
oops daily, as is done with the stables. It is not at all surprising that so 
lany persons do not regard poultrv as profitable, as they do not attach that 
rnpoi-taiice to the business it deserves. Any farmer who did not clean out 
IS stables oftener than once a week or a month, no matter how much 
bsorbent material he used, would soon find his stock falling off in condition 
r dying of disease, and yet, because the hens are no exception to the rule, 
le raising of poultry is regarded by such persons as unprofitable. Poultrv 
iseases maybe prevented by cleanliness, but not otherwise. The cholera 
nd roup may be cured a dozen times, but unless the houses and runs are 
ept clean, such diseases will appear as regularly as the ])eriods of the moon, 
oultry is a profitable business, but not under unfavorable conditions. 
On old farms, where the hens have had the run of the farmyard for years, 
lere is gradually accumulated a certain amount of decomi)osed matter from 
i_e droppings, which is not distinguishable from the dirt with which it is 
iixed. Ihis condition is the cause of gapes in chicks and cholera in adults. 



34 HOW TO MAKE POULTRY PAY. 



as has been repeatedly proved by those who have tried the experiment o 
feeding chicks on board floors, by which means the gapes were avoided. W( 
do not allude to yards in which fowls are confined, but the farm yards, ir 
which they are supposed to have plenty of room. Gapes and cholera an 
more prevalent in farmyards than in the small yards used for confining fowls 
for the reason that the small yards are frequently cleaned and turned uj 
with the spade. If the farmyards could be occasionally scraped over, an( 
then thoroughly sprinkl6<l with a solution of chloride of lime or copperas 
it would do much to prevent disease. What is better, is to mix an ounce O' 
sulphuric acid with a bucket of water, and sprinkle the yards, but it is noi 
as easily handled as the chloride of lime or copperas water. A pound d 
chloride of lime to ten buckets of water or a pound of oopp*jra.s to fou 
buckets of water will answer the purpose. 



CHOLERA. 



This is a summer disease. What roup is to the winter, cholera is to th 
summer. It is a parasitic disease, arising from the rapid multiplication of 
minute parasite that destroys vitality by preying upon the fowls, as the para 
sites pass wherever the blood reaches, the liver being the principal point o\ 
attack. To cure it we must destroy the parasites, and while there are plenti 
of remedies, they are too severe, endangering the life of the fowl. Sulpliui 
is the agent by which all diseases may be avoided or cured, but sulphur i 
insoluble. The fumes of sulphur can be collected in water, which absorbs it 
and administered; but we can give sulphur gas in another shape. Hyposul 
phite of soda is a compound of soda, sulphur, and sulphur gas. It is harir 
less, is solid, and easily given. It acts as a cathartic, and not only destroy 
the parasites, but compels them to pass off. With cholera, the fowl 
weakened and debilitated, and care must be observed not to kill it in th 
endeavor to cure it. 

The first thing to do is to give a teaspoonful of hyposulphite of soda, fon 
ing it, slightly moistened, down the throat of the fowl. An hour afterwarc 
give a grain each of powdered mandrake, red pepper, ground ginger, an 
copperas. Each substance should be finely pulverized, mixed with a littl 
starch or corn meal, moistened and administered. Place the sick fowl in 
quiet place, give plenty of cool water, and leave it until well enough to ea 
Then feed on cooked food for a few days, and it will most likely be all righ 
The symptoms are a nervous, anxious look, drooping spirits, great thirst, ar 
pale or black comb. It comes from filth. 



ROUP. 



The majority of the inquiries coming to us relate to roup. But few, ho^'i 
ever, are aware of the prevalence of the disease when roup is present, as : 
comes in such "questionable shapes" as to completely deceive many who ai 



HOW TO MAKE POULTRY PAY. 



inexperienced. They will, perhaps, treat for every ailment except the cor- 
rect one. Roup usually causes a discharge at the nostrils, which is easily 
discernable. It is, as a rule, accompanied with hoarse breathing, the comb 
changes color, and the fowl droops. The beak will be open if breathing is 
very difficult, and a foul odor will prevail in the coop or will be given off by 
the bird. In light attacks, a sneeze, or an occasional "pip" may be heard, 
but the great danger is from the cases accompanied by the foul odor ana 
hoarse breathing. The first thing to do is to remove the phlegm, which 
should be done gently with a soft mop, dipping the mop in a solution of 
Larrabaraque's chlorinated soda, to be had at any drug store. Repeat this 
once a day until the bird is well. Feed, either in the soft food or in the 
shape of a pill, a mixture of equal parts of asafoetida, ground ginger, gentine, 
and boracic acid, allowing a teaspoonful of the mixture to every ten fowls. 
It may be given night and morning. A dry, warm place is essential, as roup 
is caused by cold and dampness. A spoonful of kerosene oil in the soft food 
for ten hens will assist in preventing the disease, while the drinking water 
should be changed often to prevent contagion. 

In addition to cholera and roup there are many minor difficulties, such as 
bumble foot, scaly leg, feather-pulling, etc., which may be prevented with 
care on the part of the poultyman. Bumble foot is common, but it never 
occurs if the roosts are so constructed as to permit the foAvls to get upon them 
or descend without being compelled to fly or jump. They should be low and be 
made firm and steady. Scaly leg comes from a parasite. If taken in hand as 
soon as the first symptoms appear, is is easily prevented, but should the mat- 
ter be deferred, the hens will soon have an unsightly appearance, and the legs 
gradually grow large and rough. By applying a mixture of kerosene and lard 
once or twice it will disappear, if it is done during the first stages, but when 
the legs are fully covered, much scraping and frequent applications are 
necessary. Feather pulling cannot be cured when once the vice is acquired, 
but by keeping the hens busy and giving them animal food in some shape at 
least twice a week, there will be but little danger of its appearance. Crop- 
bound, frosted combs, and loss of appetite may be occasioned by carelessness. 
11 With protection from winds frosted combs need not be feared, wnile a supply 
li of gravel and ground shells are excellent preventives of diseases of the di- 
[« gestive organs. Crop-bound may arise from mechanical causes. A piece of 
tl old rag, tarred rope, or any other substance may clog up the passage to the 
gizzard and prevent the food being conducted from the crop. As the diffi- 
culties are more easily prevented than removed, a little foresight is all that 
:li is necessary to save vexation and annoyance, especially at a time when prices 
are high and production most desired. 



LEG WEAKNESS. 



Somehow or other we haVe received a great many inquiries relating to leg 
loiweakness, and the inquirers nearly all state their complaints in this manner: — 
asj "Several of my chicks move about on their knees, and cannot stand on 
ojiiheir legs: I feed well, and give them every attention." Leg-weakness is 



ih« 



m HOW TO MAKE POULTIiY PAY. 

occasioned by very high feeding. It is not dangerous nor does it indicate that 
there is anything wrong with the chicks. It means that they have been 
forced, and that the increase of strength does not correspond with thegro'vvth 
of the body. A deficiency of phosphate or of lime in the food, which is the 
bone-forming material, will cause leg weakness, especially if the food is rich 
in nitrogen, or flesh-forming material. Carbon is the fat-forming substance, 
and is useless to a growing chick unless it is intended for market. Sometimes, 
however, the leg weakness is really a slight attack of rheumatism, especially 
if the weatlier is damp, but it comes from the same cause — forced growth. 
No alarm need be entertained, for the chicks generally come up again, unless 
the food fed is largely deficient in some respects. 

How to avoid and cure leg weakness, is to feed judiciously. Plenty of meal, 
which is usually given with scraps from the table, is just the material that 
pushes the chicks rapidly forward, but nieat contains very little of the phos- 
phates. Wheat, of course, contains it, but it is not sufiicient when the growth 
of the chicks is very rapid. Corn is injurious at such a time. But if \ve will I 
add a substance that supplies the deficiency, we can then feed anything de 
sired. Such a substance is ground bone. With ground bone and pounded 1 
oyster shells the chicks will be fully equipped to ward off leg weakness, and 
but very little trouble will ensue on such a system. 

There is one other cause, however, which is a deficiency of green food. . 
Highly-concentrated food given at every meal is too stimulating, and if grass, 
boiled' potatoes, turnips, or any kind of vegetables are fed, it will be better 
than feeding too exclusively on the scrap diet. In cold weather the green food | 
may De given, if preferred,' in the shape of finely cut clover hay, steeped in 
hot water and fed warm. In fact, any kind of hay will serve such a purpose, 
if it is cut into short lengths and steeped. Always give a little salt in the 
soft food. It is as necessary for fowls as for cows or other stock. A little red 
pepper once in awhile is also good, but do not feed it daily, as is often 
suggested. 



LICK 

It is sometimes an easy matter to get rid of lice on fowls, but the poultry 
house is not so easily managed. During June the lice will be active and 
increase rapidly. It is no use to attempt to rid the fowls of lice until the 
premises are thoroughly cleaned, as such labor is lost. If the houses are kept 
clean, the hens will, with the use of the dust bath, clean themselves. To rid 
the house of lice, first remove all filth from the roosts, floors, walls, and nests. 
Scrub the roosts with coal oil, not overlooking a single spot. Take the nests 
outside, clean them out, and with a white-wash brush apply a light coating 
of coal-oil to them, inside and outside. Now touch a lighted match to che 
nest boxes and let them burn. No damage will be done, as the oil will bei 
quickly consumed, but such work should not be done inside the houses. Now 
make a bucket of whitewash, and add to it an ounce of liquid carbolic 
acid, and a pint of tobacco water, which may be made by pouring 
boiling water over tobacco refuse, and allowing the water to remain over 



HOW TO MAKE POULTRY PAY. 37 

night with the tobacco. Apply the whitewash profusely, and dust Persian 
insect powder through the feathers of the hens, holding them by the legs for 
that purpose. Do not use grease on little chicks. Persian insect powder 
will remove lice from them. Little's Chemical Fluid is an excellent article 
to use in the place of carbolic acid, it being etticacious ajid non-poisouous. 



DUCKS. 

At the Pennsylvania State Fair we had an inter riew with Mr. Jas. Rankin, 
of South Easton, Mass., the manufacturer of the Monarch Incubator, who 
was, at the time of our visit, busy with 300 ducklings and chicks which he 
had just hatched out. Mr. Rankin is enthusiastic over his results with ducks 
during the past year, and gives his experience as follows: — 

His adult ducks number 35, from which he hatched 3000 ducklings in hi- 
incubator, making $45 profit from each adult. He received from 18 to sv 
cents per pound for the ducklings when they were about eight or nine weeks 
old, and at that age they weighed from 8 to 10 pounds per pair, growing nearly 
twice as fast as chicks. They were sold dressed, the feathers paying for the 
killing and picking. Each young duck yielded about two ounces of feathers, 
which sold at 50 cents per pound. Occasionally some of the young ducks 
would increase at the rate of a pound a week. On weighing them at six 
weeks old, they have averaged 2i pounds, and in one week more would attain 
3} pounds. They are fed in the same manner as young cliicks, but require 
a little more animal food. Soft food is better for them than ?,rain. 
"When first hatched hard-boiled egg, with stale bread soaked in milk, an- 
swers well. When three or four days old a mixture of scalded meal and 
middlings, to which mashed potatoes are added, makes an excellent food. 
Green food and meat, however, must not be omitted. The best months for 
selling (Boston market) are May and June, the average price ])er pound, 
wholesale, being 22 cents. They come in at a time when chicks are depressed 
in price. The average cost for each duck is two cents a week for nine weeks, 
or about five cents a pound. 

Mr. Rankin's ducks begin to lay near the 1st of February, and luy about 
,140 eg^s each per annum, commencing wlien five months old. They are of 
the Pekin variety, the yellow legs and skin and pure white feathers being 
desirable. The old ducks can be kept with only a large trough for bathing 
purposes. As to the raising of young ducks he uses no water at all, except 
for drinking purposes. Tliey are kept in little yards the same as chicks, 
being subject to fewer diseases, and are hardy and grow fast. Mr. Rankin 
uses incubators entirely, being very successful, and literally astonished the 
visitors of the State Fair with his 'exhibit by bringing his eggs from Bos- 
ton to Philadelphia, keeping them 18 hours oiit of the incubator, and hatch- 
ing nearly all of them ; although they were well shaken on the journey, 
many of "them hatching out during transit. The figures given, as well as the 
feet that no water is required, solves the problem as to the ])rofit to be ex' 



38 HOW TO MAKE POULTRY PAY. 



pected from ducks, but, as Mr. Rankin states, the secret is in a good incu 
bator, a good breed, and good attention during the time of incubation upt( 
tlie period of marketing the ducklings. 

Tliere is a profit in ducks, for tliey possess many good qualities not to b( 
overlooked. In the first place they grow faster than chicks, and are read} 
for market when three months old. They are subject to fewer diseases, anc 
need less care and attention. They usually lay early in the morning, anc 
are regular in their habits. Ducks are gross feeders, and consume anything 
that may be offered. A })ot of boiled turnips, thickened with meal and mid 
dlings, furnishes them with a delicacy, while the tops of vegetables ar« 
greedily devoured. They thrive best when tlvey have access to a pond, bui 
may be kept without water, except what is required for drinking, if desired 
but in such case they should be supplied with a ration of meat every day; 
A large trough will serve them for bathing purposes, and if supplied withal 
they require, will give good returns. Ducks are voracious and greedy, anc 
unless fed judiciously, will run up an expense nearly equal to the receipts 
but a large portion of tlieir food may consist of grass and other bulky material 
which is better for them than too much concentrated food. They do no* 
scratch, and should therefore have as much room for exercise as can be al 
lowed. The Pekins and Rouens are the largest breedst but the Aylesbury; 
are claimed to be the best layers. 

The breeds of ducks consist of the Aylesbury, Rouen, Lall, Cayuga, Muscovy 
Crested, and Pekin, though the Call and Muscovy are of two colors, dividet 
into White and Colored Muscovy, and Gray and White Call ducks. Th' 
largest is the Pekin, which averages about twenty pounds per pair, an« 
the Rouen, which often weighs eighteen pounds per pair. Ducks deriv* 
fish and aquatic plants from the water, and worms, seeds and grains on th 
land, and consequently are not very dainty; grass also being accepted. On 
drake with three females may be allowed. The period of incubation is foui 
weeks. The Pekins may be kept in yards with no running water, provider 
a trough be allowed them for bathing purposes. Ducks will average fron 
seventy to one hundred eggs per annum, though instances are known in whicl 
they have laid as many as loO. 

Ducklings, if allowed on ponds where turtles exist, will be destroyed 
When hatched, feed nothing for twenty- four hours. Then give boiled oat 
meal and corn meal, mixed with milk and eggs. After the second day 
piece of meat, boiled to pieces, and thickened with oat meal, should be give) 
three times a week, adding to the mess chopped grass, cabbage or onion 
Cooked vegetables are excellent, as also bread soaked in milk. Feed oi 
clean places, and give the food and water in sliallow dishes. Ai'ter they ar 
two weeks old give anything that they will eat. 



RAISING G^mSAS. Q 

When guineas are confined they seldom sit, but when given the liberty c 
the fields, they will hatch broods and rear them under difficulties that woul 
be fatal to other kinds of poultry. The young ones feather very rapidly, an 



HOW TO MAKE POULTRY PAY. 39 

do not need brooding after they are five weeks old, unless the weather is 
somewhat cold. They are fed the same as young chicks, with the exception 
that they require meat, finely chopped, at least three times a week. As 
they feather so rapidly, it is necessary that they be fed often, as they will 
sometimes suddenly die when a few meals are missed, the feathering demand- 
ing a constant supply of nourishment. The question as to the profitableness 
of guineas admits of no denial. They may not be as profitable as hens when 
confined, but they can be raised with such little expense when they are at 
liberty, as to return a large profit both in eggs and flesh. They are naturally 
wild, and hide to lay their eggs, but often bttray themselves by the noise 
tliey make. By watching them going to the nest, or coming off, they are 
easily detected. The flesh is dark, but contains a delicacy of flavor that ap- 
proaches to wild game. They are naturally noisy, and create an alarm on 
the approach of intruders. Wlien guinea eggs are placed under hens, the 
be.^t way of hatching is to add a few chicks to the number, by putting hens' 
e^gs in the nest a week after the guinea eggs are set, and the cliicks will teach 
^h^ young guineas to obey the hen. 

There are two kinds, the Pearl and White Guinea. A Guinea hen usually 
lays about 100 eggs per annum, and the period of incubation is four weeks. 
They are monogamous, and mate, but two or more females may be allowed 
to one cock. They do not scratch, and inflict no damage in gardens. 



GEESE. 

Geese can be fatted cheaply, as they will eagerly consume chopped turnips 
or any other kind of ciieap material at this season, but to get them very fat 
they should have corn also. A goose should not be too fat, as such are ob- 
jectionable, but they should be fat enough to present an excellent market ap- 
pearance. The young geese that have not fully completed their growth, 
cannot be fed too liberally, as they will not become extremely fat until ma- 
tured. They do not bring as good prices as turkeys, but their flesh is preferred 
by many, owing to its being free from dryness, and although dark in appear- 
ance, is juicy and of good quality. The feathers are n important item, and 
will pay for the expense of preparation. Considering their freedom from 
disease, and their willingness to consume all kinds of food, they are very 
profitable to those who have large flocks, 

A goose will lay about twenty eggs, but may be induced to lay as many as 
thirty if she is removed from the nest, and with good management will hatch 
two broods. A large goose will cover at least a dozen eggs, and she usually 
begins to lay about tlie middle of February or during March, The gander is 
,a faithful attendant, sometinn^s, keeping close to his mate while she is incu- 
bating, for the purpose of driving away intruders. The period of incubation 
i» about twenty-nine days. Grass is highly relished by geese, and they may 
1 be iiastured, but such location should be of a character suitable for close 
crop{)ing, as geese endeavor to eat tops and roots together. They are verv 
voracious, and eat t»f anytiiing that is fit for food. 



4i) HOW TO MAKE POULTRY PAY. 



They may be plucked for feathers two or three times during the summer, 
and will yield about a pound of leathers per annum \vorth from sixty to 
seventy-five cents. Geese will pair if the proportion of sexes is equal, but 
three geese may be permitted with one gander as a limit. Ihey are easily) 
restrained within enclosures by clipping their wings. 

There are eight varieties of geese — the Wild, Toulouse, Embden, African, 
White Chinese, Brown Chinese, Egyptian, and Sebastopol. The Toulouse 
and Embden are the largest, and sometimes weigh sixty pounds per pair. 
The latter is entirely white, and also more prolific than some other breeds. 
A cross of the Toulouse gander with the Embden goose makes the lai-gest; 
bird for market. The other breeds are more ornamental than useful. The 
inanagement of goslings should be similar to that of young ducks. 

TUEKEYS. 

Cross a Bronze gobbler witli common hens, and allow six hens with eacW| 
jj^obbler as a limit, though fewer are better. Each hen will lay from twentyj 
to forty eggs, according to management. The period of incubation is thirtjl 
<lays. Sixteen eggs constitute a sitting for a hen. Allow the young ones no] 
food for twenty-four hours. Then feed often (but avoid overfeeding), giving] 
food at least every two hours until they feather. The reason of this is tliat 
the growth of feathers on young turkeys is very rapid and demands a con^ 
stant supply of nutrition, hence a single omission of food for a few hours 
.sometimes proves fatal. The feed at first should be coarse corn meal, which 
is added to a mixture of milk and eggs. Tliis should be cooked, and am 
onion chopped up and added to it. After they are three days old, feed 
inashed potatoes, chopped onions, ground oats and egg, well mixed withl 
milk, and cooked, Milkis always excellent. After they are a week old the 
egg may be omitted, but a proportion of cooked meat and a little ground bone 
sliould be allowed. They may then be allowed grain of all kinds (corn 
being ground), cooked vegetables, and milk. The water should be fresh and 
clean, one-quarter of a teaspoonful of tincture of iron to be gi"«n in every 
l)int of water. 

One of the secrets of raising young turkeys is never to allow them to gel 
wet or chilled. The damp grass is fatal. Keep them in a coop with the hen 
for three or four days, and tlien allow them to ramble with her on dry day&\ 
only, keeping them in a roomy place on the a[)proach of damj) w^eather. 
They cannot be confined like chicks, as it is not their nature, but if carefully 
watched until they are beyond danger they are very hardy and cnn take care 
of themselves. Do not attempt to raise turkeys unless you have ample room 
for them to forage upon, as they are fond of straying off to long distances, 
and easily fly over the highest fences. Keep the male away from the hens 
while the latter are sitting, or he will eject them from the nests. When on 
the nest the hen sticks closely, and will nearly starve before she will leave 
it, consequently her food should not be neglected. Turkeys are subject tc 
the same diseases as chickens, and the remedies in the case of one apply tc 
the other. 



HOW TO MAKE POULTRY PAY. 



41 



There are seven varieties of turkeys — the Wild, Bronze, Narragansett, 
"White, Bh\ck, Buff, and Slate, the Bronze and Narragansett being the largest 
in size, sometimes attaining the weight of forty pounds. All varieties prefer 
to roost in trees, but may, by being hatched under barnyard hens, be taught 
to roost iu the poultry houses. 



THE POULTRY HOUSES. 



TL.e warmer the poultry houses the better, if eggs are desired. It costs but 
very little to make the houses warm, and there is no excuse for frozen combs 
and wattles, if the poultryman is careful. Wall paper is excellent, and so is 




tarred paper. If conimon brown paper is pasted on the wall, it will keep 
out tlie cold admirably. Make a paste of flour, adding an ounce of glue to 
each quart of paste, first soaking the glue in hot water. Then add a tea- 
spoonful of carbolic acid to each gallon of paste. Use plentv of paste, and 
lay a course of paper straight up and down, on the walls. Lay another course 
over this, running the paper crosswise, and lapjiing eacli layer over the first. 
Common newspapers may be used if the paste is used liberally. An ordinary, 
cheap whitewash brush is all the implement required. Siiould there be fear 
of lice, the carbolic acid will serve as a preventive, and as a precaution, a 
J)rofuse dusting o?" Persian Insect Powder over tlie dnmp paper, as it i3 



42 



HOW TO MAKE POULTRY PAY, 



applied to the walls, will render tlie poultry house decidedlj' unhealthy for 
all kinds of insects. It is necessary to ha\'e a close roof to prevent dampness, 
and the underside of the roof may also be pasted if necessary. 

We give here a row of poultry houses, and also one of them enlarged and 
shown singly. The house is one that contains a large space on the floor, 
where it is most needed, there being the same room from the front to the 
rear, as Avould be contained in a larger house with tlie roof covering that 
portion to which the glass is arranged. The advantages of this house are 
that less lumber is required in proportion to space gained, while it also serves 
as a covered yard during the cold days of winter. ^X'\X\\ most poultry houses- 
the rays of the sun do not enter until quite late in the morning, but with this 
arrangement, the light and heat enters as soon as the sun rises, and so con- 
tinues until sundown, thus allowing heat the whole ihty. Our readers may, 
with tlmhelp of these illustrations, be enabled to build an economical poul- 
try house, compared with some others, or make an improvement on the plans 
suggested. 




Mr. G. W. Pressey, of Hammonton, N. J., sends us illustrations of his 
poultry houses, one of which is shown alone, wirh the same arranged in a 
number. We can better describe it by using Mr. Pressey's language. He 
says : — 

'"I send you a i)encil sketch of my poultry house. It is 60 feet long by 12 
feet wide, and is divided into 12 rooms, 5 feet each. Each partition has in it 



HOW TO :make poultry pay. 



43 



a wire screen door, 2ix6 feet. The front is 6 feet high, and the back is 3 
feet high. At the back of these shed rooms, as will be plainly and quickly 
seen, are placed the roosts and nests. Under the roosts is a roosting 
board 2^ feet wide by five feet long, and 1 foot abov^e the bottom of the sill. 
Under this are four nests, ond one foot above it the two roosts. lu front of 




these is a partition 3^ feet wide attached to the roof, 2i feet from the plate, 
and extending down in front of the roosts at a right angle, nearly as low as 




the roosting board, but 10 inches in front of it, so that the hens ',an go to 
nnd from the roosts, when shut down for cold weather, as seen in t. >e sheds. 



44 HOW TO MAKE POULrRY PAY. 



excepting the first one. The lower half of tiiis partition is hinged to the 
upper halt, so that it can be turned ujd in warm weather, and for cleaning 
the roosting board, as seen in first shed. 

" In front of these sheds are yards about 50 feet long, fan-shaped, and 15 
feet wide at the outer end. This building fronts the south. The entrance 
door and the fence on the west end should be made of boards, to keep out the 
cold wind. All the others should be made of wire clotli, so the sun Avill 
shine in the yards and sheds as much as possible. In very cold climates, it 
may be found best to close the fronts of tlie sheds with glass in cold, stormy 
M-eather, but here we do not think it best. 

**The little room in Avhich the hens sleep, is nicely warmed with the 
animal heat of the ten or twelve hens which we keep in each pen. These 
apartments may be made twice as large for twenty-five hens each, if the eggs 
are not to be hatched. Being open at the bottom, the poisonous gases, being 
heavier than pure air, drop out, and Ave have proper ventilation, the greatest 
possible saving of animal heat, and both in the cheapest, most compact, and 
convenient form. 

" I have used these sheds three seasons for breeding pure Langshan fowls, 
and I am satisfied it is the best plan of which I know anything. If it proves 
of benefit to your readers, I shall feel well repaid." 

PO UL TR Y no USE FOR CHICKS. 



More fowls are destroyed in infancy, like humans, by injudicious feeding, 
than at any other time. The fir-t four weeks' management of the young 
chicks is everything, for no after-cares can compensate for neglect during the 
critical period. For the first twenty-four hours no food should be given the 
chicks of any kind. At first they may be given hard-boiled egg, chopped 
fine. This need only be given two or three days, when the food should be 
changed to one consisting of oatmeal cooked in milk to which an egg has 
been added. The second week the milk and oatmeal gruel, stiffly nuxde, 
should be continued, and good Avheat screenings allowed also. After the 
second week the food may be varied so as to consist of anything they Avill 
eat, but do not co)ifine them to a single article of diet, as disease of the bowels 
may occur. Green grass, cooked vegetables, and milk may be given freely. 
The chicks should not be alloAved to roam outside witli the hen, if possible, 
until the sun is well uj), as dampness is more injurious to them than cold. 
"When very young feed every two houi-s, as featr.ers. bone and meat are 
forming very fast, requiring plenty of nourishment. When cleanliness is 
observed but few diseases appear. Never let a surplus of food remain after 
the feeding is over, but see that they are sufficiently supplied before taking 
the excess away. Young chicks are not troublesome to raise if a little system 
and care is practicsd. 

Our artist has prepared another of his admirable poultry houses for the 
same farmer. In many instances it is desirable to keep the breeds separate, 
and the cnt a^ ove shows houses for three varieties of chickens. The two out- 
side houses h ve doors opening toward the front out of which the poultry can 



HOW TO MAKE POULTRY PAY. 



45 



•onio at pleasure. The centre house, though it has a window facing front and 
snath, has its door opening into a yard at^the back. The inside partitions 
vnn ho made simply with lath doors for the owner. By being in a row thev 
-an be made much more cheaply, and no arrangement other thau this will 




allow so small an amount of ground to make three yards. For breeders and 
those wanting more than three houses, the following plan can be added to 
the first : 

II H H H represents four houses such as are shown in the first picture. 
Y Y Y Y are the four yards, made by fence F F F F, and at d d d d are 
the doors from which poultry can enter the yards. The houses should each 
liave glass at south as shown in first cut. 



Y 

d 


F Y 

d 


H 


H 


II 


-] 


d 
Y 


d 
F Y 



THE ROOSTS, 

I The instinct of self-preservation prompts fowls to perch on the highest 
point they can attain wiien seeking the quarters at night. This is done be- 
cause they naturally desire to be far above the reach of danger from below, 
and they go under shelter to avoid the enemies that fly in the air. This in- 
sti!\ct of the fowl is well known, and yet a large majority of breeders construct 
their roosts in such a manner as to have the rear cross piece higher than the 
next, and so continuing, until the first one is quite low. ]lf anyone will take 



46 HOW TO MAKE POULTRY PAY. 

a look into the quarters at night after the fowls have retired, it wiA be seen 
that no matter how mucli room there may be on the roots, a portion of the 
lower space will be unoccupied, while the higher poles will be crowded, the 
fowls being as compactly pressed together as though the packing process had 
been purposely done to get them all as high as possible. 

There are several objections to such roosts, not only so far as the discom- 
fort of the fowls is concerned, but because they are unsightly, unhandy, and 
filthy. The gridiron roost, with its low and high perches, is an obstacle in 
the way of cleaning the coop. It takes up unnecessary space, and it compels 
the heavy fowls to jump higher, at the risk of knocking over the small ones, 
and an occasional fall is the consequence when coming off. Not only are the 
feet injured, but bruises and jars to the body are also the result. 

Perches should all be on the level with each other, and should be made 
easily removable. By so doing the fowls will not crowd each other, and the 
perches can be cleaned and washed with coal oil occasionally. No injury 
from getting on or off will occui-, and no conflict for preference of position 
will take place, to say nothing of superior ventilation, &c. 



CLEANLINESS IN THE POULTRY HOUSE, 

It is a disagreeable task at all times to clean out the poultry houses and 
coops, but, like every other undertaking, much depends on the systematic 
manner in whicn the work is performed. We have seen persons labor hard 
all day, in the midst of filth, with shovel and hoe, cleaning the poultry house, 
and when the job was finished but little appearance of cleanliness was added 
if " x'here is an easy, neat, effectual way of cleaning the poultry house, 
Wiiich, if adopted, removes the dread and disgust of the work, and makes it 
a pleasure instead of an annoyance. The first consideration is the construc- 
tion of the floors. Dry dirt will not answer, for the reason that it absorbs 
the impurities, and the filth can only be removed with the dirt, thus entailing 
the necessity of changing the entire floor and substituting fresh material. 
We have found the use of the broom to be the cleanest, easiest, and best 
method of removing the droppings, but in order to do so, the floor must be 
hard. Wood is the best material, but a wooden floor is liable to become a 
harboring place for rats, unless it is well closed underneath, or raised suffi- 
ciently to allow a cat or terrier to run in and out under it. When this is 
done the cold air comes up into the poultry house in winter, and makes the 
wooden floors objectionable. Cement is better, for it not only prevents vermin 
from entering, but also the drafts. The cheapest way to make such a floor is 
to take 1 barrel oi lime, 2 of sand, 1 of fine gravel, 1 bushel of cement, and 
2 gallons liquid coal tar. Mix the ingredients dry, then add water, and 
spread evenly on a hard surface which has been graveled. The coal tar may 
be brought to a proper consistency with coal oil. It keeps away lice, and 
colors the cement. Let the floor remain undisturbed for twenty-four hours, 
and. add another coating in order to stop the cracks. 



This book sent to any address by muil on receipt of price, 

25 CENTS. 

SEND STAMPS OR POSTAL NOTE. 



note: 

persons buying this book direct from me receive a check 
entitling them to my patent 

FARMERS' CAPONIZING SET 

FOR 

$2.75. 

W. H. WIGMORE, 

107 South Eighth Street, 

PHILADELPHIA, PA. 



HOW TO MAKE POULTRY PAY. 



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how to cure all common ailments by simple home 
remedies.^ 

11. Manners and Customs in Far Away 

OUR UNEQUALED OFFER: 

in stamps. Any > 8 books 30 ets. Send P. 



amps. Any 
Registered Letter, or Money Ord'r. 



lud address at once 



Lands, a very interesting and instructive book of 
travels, describing the peculiar life, habits, manners 
and customs of the people of foreign countries; illus. 

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a large collection of the funny stories, sketches, anec- 
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some years ; illustrated. 

U. Useful Knowledge for the Million, a. 
handy book of useful inlbnnation for all upon many 
and various subjects ; illustrated. 

lo. Called Back. A No tl. By Hugh Conway, 
author of "Dark Davs." etc. 

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Florence AVarden, author i,( '-The House' on the 
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Duchess," author of "Molly Eawn," etc. 

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author of " Called Back," etc. 

19. The Mystery of the Holly Tree. A 
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L. Farjeon, author of " Bread-aud-Clieese-and-Kiss- 
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Collins, author of " The Woman in White." etc. 

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Wood, author of "East Lynne." etc. 

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taining prices of all leadini; pa|ior> and b,.,,k-^ for 18 cents 

o.Note, FRANKLIN NEWS CO., „ 

No. 7S5 Filbert St., Philadelphia, Pa« 



WIGMORE'S PATENT FARMERS' 

Caponizing Set 




The art of caponlzinof seems to be very little known in this country; the 
operation, however, is quite simple, and in France and Italy is frequently 
allotted to mere children. I have manufactured and operated with all kinds 
of caponizing instruments for the past twenty-five years, and not being sat- 
isfied with any of my own or other makes, until I invented the present set, 
which I am satisfied is perfect, and therefore had patented June 22, 1886. My 
set is especially invented to enable farmers and poultei'ers to do their own 
caponizing. Witli my improved set, after a little practice, you will not have 
over three per cent, killed. Slips or partly-caponized fowls will be unknown. 
I am daily receiving congratulations from farmers and poulterers using my 
S('t>i in all parts of the United States and Canada, and experts speak of them 
in the highest terms. With my set you can caponize, without assistance, 
quiclcer and r>ieaner than with any other, and with apparently little or no 
pain to the fowl, as they lay almost motionless after the first incision. 

The advantages of capons are much larger fowls, sweeter and finer meat, 
and they sell at a much higher price. They will rear and care for many more 
^ young chicks from an incubator or hen, than a hen will, on account of their 
large size. They like the young chicks' company, neither hens nor cocks 
having any use for them. The hen after bringing out a brood, coop and feed 
her up for a few days, then let her run with the flock and she will lay again. 
Capons do not require as much food as cockerels, on account of their quiet 
nature, the food all going to flesh. 
■ Fifty to one hundred per cent, more profit is made on capons. 

No farmer who nyses poultry can aff'ord to be without my book and set. 

My book: PRACTirAi. Caponizing and How to Make Poultry Pay, con- 
tains 40 pages, of which 12 are devoted to caponizing with 8 illustrations of 
the operation at diflTerent points photographed from life. 

My set consists of one fine steel knife; one steel nickle-plated spreader, 
both well adapted for the purpose; my improved German-silver cutting and 
twisting scoop, with fine hook on opposite end; one fine German-silver 
probe, and four German-silver hooks attached to cords for quickly securing 
the fowl; all in a fine velvet-lined case, with my 25-cent book : Pkaotical, 
■Daponizing and How to Make Poultry Pay, sent to any address by mail, 
■>n receipt of price, $3.00. Send postal order or registered letter 

Iwi 



M. 



inventor and manufacturer, 
H. WIGMORE. 107 S. EIGHTH ST.. PHILADELPHIA, PA. 



J. S.A. 



»D -1 6.6. 



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